Topping:
2/3 cup firmly packed brown sugar
1/4 cup light corn syrup
1/4 cup (1/2 stick) margarine, melted
1/2 teaspoon ground cinnamon
1 cup pecan halves

Biscuits:
2 cups flour
1 cup Quaker Oats
1/4 cup granulated sugar
1 tablespoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/3 cup margarine
1 cup buttermilk or sour milk

Heat oven to 425 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 margarine until crumbly. Stir in buttermilk, mixing just until moistened. Knead gently on floured surface 5-7 times. Pat into 8-inch square. Cut with knife into 16 2-inch square biscuits; place over topping in pan. Bake 25-28 minutes or until golden brown. Let stand 3 minutes; invert onto large platter. Serve warm. Makes 16 servings.