Sour Cream Praline Biscuits
INGREDIENTS:
1/3 Cup butter (real is better, margarine tends to separate)
1/2 Cup firmly packed brown sugar
3/4 Cup chopped (or crushed) pecans
2 Cups biscuit mix (I use Bisquick)
1 (8 oz) carton sour cream (I used no fat)
Combine: Biscuit mix and sour cream, trying to keep the stirring within 30 seconds ('ish). A spatula, (or hands like making a meat loaf are best) but spatula is less messy... Drop 2 heaping tablespoonfuls into each muffin tin. (With mixture on bottom or top)
Bake: at 425 for 12 to 14 minutes. If mixtures on bottom, invert pan and serve immediately.
Makes 1 dozen.
Enjoy!
NOTE: The following directions are for those using the regular muffin tins. Place heaping spoon full of sugar pecan mixture in bottom of each muffin tin. Then place a heaping tablespoon full of batter on top of each pecan mixture. If you have the non-stick kind of muffin tin, you need to do the filling backwards. (Biscuit mixture first, then with spoon kind of push down to form a hollow to lay the pecan mixture in) I found it's also easier to go ahead and mix the butter, brown sugar and pecans... then all you do is put a couple teaspoons of the combined mixture either in the bottom of the tin or on top of the muffin/biscuit.