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praline pecan cathead biscuits on a white plate with brown sugar and pecans scattered around
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Praline Pecan Cathead Biscuits

These yummy flaky praline pecan cathead biscuits are cooked in a cast iron skillet. Invert them onto a plate for a sweet surprise!
Course Breakfast
Cuisine American
Cook Time 12 minutes
Total Time 15 minutes
Servings 8 people
Calories 212kcal
Author Lisa B.



  • 2 cups all-purpose flour
  • 1 tablespoon sugar
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 cup chilled unsalted butter
  • 3/4 cup milk

Praline topping:

  • 1/3 cup unsalted butter
  • 1/3 cup light brown sugar
  • 1/3 cup chopped pecans


For the Biscuits:

  • 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.

For the Praline Topping:

  • In a small saucepan, melt butter and brown sugar over low heat, stirring constantly until sugar is melted.
  • Remove pan from heat and add the pecans
  • Pour mixture into a 10-inch cast iron skillet or a 9 x 1 ½ inch round cake pan.
  • 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.


Baked biscuits should be covered with aluminum foil or plastic wrap to prevent them from drying out. They can be left out on the counter for a couple of days. Any longer than that and they need to be stored in the refrigerator to prevent mold from forming.
To freeze unbaked biscuits, I suggest placing the biscuits in a round disposable cake pan rather than a cast iron skillet. Cover the top tightly with aluminum foil. Do not thaw to bake. Simply preheat the oven as the recipe instructs and move an oven rack to the top 1/3 of the oven. You will need to make the biscuits twice as long as the recipe recommends if baking from frozen.
To prevent the bottom of the pan from becoming to hot and burning the bottom of the biscuits before the tops are browned. Place them on a baking rack fitted inside a cookie sheet.


Serving: 1biscuits | Calories: 212kcal | Carbohydrates: 27g | Protein: 4.2g | Fat: 9.8g | Saturated Fat: 2.6g | Polyunsaturated Fat: 2.5g | Monounsaturated Fat: 4.2g | Cholesterol: 1.8mg | Sodium: 348mg | Potassium: 73mg | Fiber: 0.9g | Sugar: 1.3g | Calcium: 110mg | Iron: 1.7mg