Caramel-Nut Sticky Biscuits

Carmel-Nut Sticky Biscuits are both sweet and savoury and make a great dessert for capping off any meal. This dense cake topped with a crunchy and sticky caramel drizzle is sure to bring smiles to all faces involved.

Ingredients

Topping
⅔ cup/150 mL firmly packed brown sugar
1/4 cup/60 mL light corn syrup
1/4 cup/60 mL (1/2 stick) margarine, melted
1/2 teaspoon/2.5 mL ground cinnamon
1 cup/250 mL pecan halves
Biscuits
2 cups/500 mL all-purpose flour
1 cup/250 mL Quaker^® 100% Whole Grain Large Flake Oats or Quaker^® 100% Whole Grain Quick Oats (uncooked)
1/4 cup/ 60 mL granulated sugar
1 tablespoon/15 mL baking powder
3/4 teaspoon/3.75 mL baking soda
1/2 teaspoon/2.5 mL ground cinnamon
1/2 teaspoon/2.5 mL salt (optional)
1/2 cup/75 mL (⅔ stick) margarine
1 cup/250 mL buttermilk

How to make it

Combine brown sugar, corny syrup, melted margarine and ½ teaspoon/2.5 mL cinnamon mix well. Spread onto bottom of 9-inch square baking pan. Sprinkle with pecans. Set aside.
Heat oven to 435°F/220°C
Combine flour, oats, granulated sugar, baking powder, baking soda. ½ teaspoon/2.5 mL cinnamon and, if desired, salt in large bowl; mix well.
Cut in 1/3 cup/75 mL margarine with pastry blender or two knives until crumbly.
Stir in buttermilk, mixing just until moistened.
Knead gently on lightly floured surface 5 to 7 times; pat into8-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.