TOPPING:

2/3 c. firmly packed brown sugar
1/4 c. light corn syrup
1/4 c. (1/2 stick) butter, melted
1/2 tsp. ground cinnamon
1 c. pecan halves

BISCUITS:

2 c. all-purpose flour
1 c. Quaker Oats (quick or old fashioned, uncooked)
1/4 c. granulated sugar
1 tbsp. baking powder
3/4 tsp. baking soda
1/2 tsp. salt (optional)
1/2 tsp. ground cinnamon
1/3 c. (5 1/3 tbsp.) butter
1 c. buttermilk

Heat oven to 425 degrees F. For topping, combine first four ingredients; mix well. Spread onto bottom of 9 inch square baking 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 surface 5 to 7 times; pat into 8 inch square. Cut with knife 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. 16 servings.

Sour milk may be substituted for buttermilk. For 1 cup sour milk, combine 1 tablespoon vinegar or lemon juice and enough milk to make 1 cup; let stand 5 minutes.