TOPPING:

2/3 c. firmly packed brown sugar
1/4 c. light corn syrup
1/4 c butter, melted
1/2 tsp. ground cinnamon
1 c. pecans

BISCUITS:

2 c. all-purpose flour
1 c. Quaker Oats (old fashioned or quick)
1/4 c. granulated sugar
1 tbsp. baking powder
3/4 tsp. baking soda
1/2 tsp. salt
1/2 tsp. ground cinnamon
1/3 c. butter
1 c. buttermilk

Heat oven 425 degrees F. For topping, combine first four ingredients; mix well. Spread onto bottom of 9 inch square pan. Sprinkle with pecans; set aside.

For biscuits, combine dry ingredients. Mix well. Cut in butter until crumbly. Stir in buttermilk, mixing just until moistened. Knead gently on lightly floured board 5 to 7 times.

Pat into 8 inch square. Cut into sixteen 2 inch square biscuits. Place over topping in pan. Bake 25 to 28 minutes or until golden brown. Let stand 3 minutes. Invert onto large platter. Serve warm.