These yummy flaky praline pan biscuits are cooked in a cast iron skillet. Invert them onto a plate for a sweet surprise!
I have flipped past this recipe at least a dozen times. I’m usually searching for instructions on something else – blueberry muffins, snickerdoodle cookies, a pie crust. Every time my eyes briefly focus on the bold red letters of the title before I flip the page and think, “I gotta remember to make that one day.”
I like a warm, fresh, baked good just pulled out of the oven for breakfast just as much as the next person. The problem is I’m usually tired, groggy, and it’s been at least eight hours since I’ve had anything to eat. I don’t want to pull out the mixing bowls and measuring cups, preheat the oven, wait for dough to rise, or follow directions. I just want to wake up to the smell of warm cinnamon and find a sweet little old grandma standing in my kitchen in an apron with a pan full of homemade sweet rolls in one hand and a mug of hot coffee in the other.
What’s that saying? The best part of waking up?
I sure do wish I had a wife.
The good news is, you can do much of your prep work for this recipe the night before. I rolled and cut my biscuits, laid them on a cookie sheet, and then sprayed the tops with cooking spray before covering them with plastic wrap and storing them in the fridge overnight. The next morning all I had to do was preheat the oven and assemble my biscuits. Breakfast was ready within 20 minutes.
The biscuits are flaky and the praline topping is sugary and sweet. It really was the best part of waking up.
Praline Pan Biscuits
- 2 cups all-purpose flour
- 1 tablespoon sugar
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1/2 cup chilled unsalted butter or shortening
- 3/4 cup milk
- 1/3 cup unsalted butter
- 1/3 cup light brown sugar
- 1/3 cup chopped pecans
- Preheat oven to 425 degrees. In a large bowl, combine flour, sugar, baking powder, and salt. Cut butter into mixture until it resembles coarse crumbs. Add milk, and stir until dough comes together and begins to leave the side of the bowl, adding additional milk if necessary.
- Turn dough out onto a floured surface. Lightly knead 10 times. Roll or pat dough to 1/2-inch thickness. Cut into eight disks using a 2 to 2-1/4- inch round cutter.
- In a small saucepan, melt butter and brown sugar over low heat, stirring constantly until sugar is melted. Pour mixture into a 10-inch cast iron skillet or a 9 x 1 ½ inch round cake pan. Sprinkle with chopped pecans. Arrange biscuits in the pan.
- Bake for 12-15 minutes or until biscuits are golden brown. Turn pan out onto a large plate. Leave pan over plate for a few minutes to allow praline mixture to drizzle over biscuits. Serve warm.