New Year's Brunch Praline Biscuits
Here is how to make some very Southern Praline Biscuits. They are perfect for breakfast, brunch, a party, or just a snack!
Here is how to make some very Southern Praline Biscuits. They are perfect for breakfast, brunch, a party, or just a snack!
- Carbohydrate 13.87803392 g
- Cholesterol 30.665542 mg
- Fat 11.5518838175 g
- Fiber 0.0379664989089966 g
- Protein 0.196263925 g
- Saturated Fat 7.31579971175 g
- Serving Size 1 1 Serving (67g)
- Sodium 10300.81380275 mg
- Sugar 13.840067421091 g
- Trans Fat 0.808046835 g
- Calories 156 calories
Step-by-step
- Heat oven to 450 degrees.
- Place 1 tablespoon of butter, 1 tablespoon brown sugar, and 4 pecan halves in each of 12 muffin cups.
- Sprinkle with cinnamon in each cup.
- Heat in oven, until melted.
- (You may prefer to melt the butter in a saucepan, and spoon the melted butter into the muffin cups, and add the brown sugar, pecans, and cinnamon.)
- Mix baking mix, applesauce, and milk until dough forms.
- Beat 20 strokes.
- Spoon mixture evenly onto mixture in muffin cups.
- Bake for 8 to 10 minutes.
- (Watch carefully, because they bake quickly, and they can also bubble over a bit in the oven.)
- Quickly nvert on a heatproof serving plate.
- When cooled a bit, transfer them to a nice serving plate.
- Serve while warm.
- These biscuits may be made ahead, and just heated in the microwave before serving.
- You can also freeze leftovers (if there are any!) in a gallon-size zip lock plastic bag, and get them out a few at a time for reheating!
- These are showy, amazing treats!
- They are not low calorie, but really no worse than doughnuts!
- Enjoy!
- HAPPY NEW YEAR from my family to yours!!!
Overlooking the initial heating step in the muffin tins is the primary reason these pastries fail before baking even begins. When distributing the three-quarters cup of butter and brown sugar into the twelve cups, ensure the oven reaches precisely 450 degrees Fahrenheit so the mixture liquefies properly without scorching the dairy solids. Letting the butter brown excessively at this stage imparts an acrid flavor that ruins the sweet, nutty topping. While melting the components in a saucepan offers more temperature control, preheating the pan directly in the oven fuses the caramel layer to the pecans instantly. Drop the dough gently onto the hot sugar base rather than pressing it down, maintaining pockets of air that keep the crumb tender. Mixing the baking mix, applesauce, and milk requires exactly twenty strokes of beating to develop just enough gluten for structure without toughening the final texture. Applesauce replaces traditional heavier fats to bind the dry elements while adding moisture, though precision matters since exceeding the ratio creates a dense, gummy interior. Bake the biscuits for eight to ten minutes, watching them continuously because high sugar content burns rapidly once bubbling starts around the edges. Invert the pan immediately onto a heatproof plate while the caramel remains fluid, or the hardening sugar will cement the pastries permanently inside the metal cups. Pair these rich treats with unsweetened black coffee or scrambled eggs to balance the intense sweetness of the brown sugar glaze. Leftovers freeze safely inside sealed plastic bags for weeks, requiring only a brief microwave burst to restore their soft, freshly baked texture.
