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1 cup firmly packed brown sugar
1/4 cup butter
1/2 cup light corn syrup
1 cup
coarsely chopped pecans
3 cups self-rising flour
1/4 cup sugar
3/4 cup shortening
1 cup milk
*COMBINE first 3 ingredients
in a saucepan; cook over medium heat, stirring constantly, until melted and smooth. Pour mixture into a greased 13"
X 9" X 2" pan sprinkle with pecans. Set aside
*COMBINE flour and 1/4 cup sugar; cut in shortening with a pastry blender until mixture is crumbly.
Add milk, stirring until dry ingredients are moistened. Turn dough out onto a lightly floured surface; knead lightly
4 or 5 times.
*ROLL dough to 1/4"
thickness, cut with a 2" biscuit cutter. Place biscuits over brown sugar mixture in pan. Bake at 400 for 18 to
20 minutes or until done. Remove for oven, and let stand 5 minutes. Invert onto a serving platter; remove pan.
Spoon any additional brown sugar glaze over biscuits, serve immediately.
*YIELD: 1 1/2 DOZEN.
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