TOPPING:

2/3 c. firmly packed brown sugar
1/4 c. light corn syrup
1/4 c. melted butter
Pecans

BISCUITS:

2 c. all-purpose flour
1 c. oats, uncooked
1/4 c. sugar
1 tbsp. baking powder
3/4 tsp. baking soda
1/4 tsp. salt
1/2 tsp. ground cinnamon
1/3 c. butter
1 c. buttermilk

Heat oven to 425 degrees. For topping, combine first 4 ingredients. 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 floured surface 5 to 7 times.

Pat into 8 inch squares. Cut with knife into sixteen 2 inch square biscuits; place over topping in pan. Bake 25-28 minutes or until golden brown. Let stand 3 minutes. Invert into large platter. Serve warm.