Praline Meltaway Biscuits Recipes

Steps:

• Heat oven to 425°F. In 1-quart saucepan, heat butter and brown sugar over low heat, stirring constantly, until melted. Pour into 9-inch round pan or 8-inch square pan. Sprinkle with pecans.
• In medium bowl, stir Bisquick mix and milk until dough forms; beat 30 seconds. If dough is too sticky, gradually mix in enough Bisquick mix (up to 1/4 cup) to make dough easy to handle.
• Place dough on surface dusted with Bisquick mix; gently roll in Bisquick mix to coat. Knead 10 times. Divide dough into 12 equal pieces; gently shape each piece into a ball. Place balls on brown sugar mixture in pan.
• Bake 12 to 15 minutes or until golden brown. Place heatproof serving plate upside down onto pan; turn plate and pan over. Leave pan over biscuits a few minutes to allow brown sugar mixture to drizzle over biscuits. Cool slightly before serving.

Steps:

• In a large bowl, cream butter and confectioners' sugar until light and fluffy, 5-7 minutes. Beat in vanilla. Combine flour and salt; gradually add to creamed mixture and mix well. Stir in pecans. Refrigerate until chilled., Preheat oven to 350°. Roll into 1-in. balls and place on ungreased baking sheets. Bake 10-12 minutes or until set. Roll warm cookies in additional confectioners' sugar; cool completely on wire racks. Roll cooled cookies again in confectioners' sugar.

Steps:

• Heat oven to 425 degrees. Spray sides and bottoms of a muffin pan.
• Stir together butter, brown sugar and pecans in a small bowl and divide mixture evenly among the muffin cups.
• Stir Bisquick, milk and sugar in a medium bowl until soft dough forms.
• Place a spoonful of dough in each muffin cup. Bake for 11-13 minute or until golden brown.
• Turn pan upside down onto a cookie sheet, and leave the pan upside down so the "praline" can drizzle over the biscuits.
• Take the pan off and what didn't come out naturally scoop out and put on biscuits. Cool slightly, but serve warm.