Friday, June 17, 2011


1/2 cup packed brown sugar
1/2 cup butter, softened
3 dozen pecan halves
2 cups biscuit/baking mix
2/3 cup mashed ripe banana
2 tbsp butter, softened
1/4 cup packed brown sugar

Preheat oven to 450 degrees.

Place 2 teaspoons brown sugar, 2 teaspoons of butter, and 3 pecan halves in each of 12 medium muffin cups. Place in the oven just to melt the butter and brown sugar.

Stir the baking mix and banana together to make a soft dough. Gently shape into a ball on a floured surface. Knead 5 times. Roll into a rectangle of about 15 x 9-inches. Spread the 2 tablespoons of butter over the surface. Sprinkle the 1/4 cup of brown sugar over the butter. Roll rectangle up beginning at long side. Pinch edge of dough to seal.

Cut the roll into 1 1/4-inch slices. Place, cut side down, in the muffin cups. Bake 10 minutes. Immediately invert the pan onto serving tray or a baking sheet and allow to remain for a minute or two to allow the butterscotch to drizzle down over the buns.

Yield: 12 buns

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