2 cups sifted all-purpose flour1 tablespoon baking powder 1 teaspoon salt
1/4 cup lard or shortening3/4 cup cold milk1/3 cup chopped pecans1 recipe
Butterscotch Mixture (see below)
Preheat the oven to 425 degrees. Grease a 12-cup muffin tin (or 2, six-cup tins). Spoon 2 teaspoons of the Butterscotch Mixture into bottom of each muffin cup. Next, sprinkle each muffin cup with chopped pecans.
In a large bowl sift together flour, baking powder, and salt. Cut in the lard until flour mixture resembles course cornmeal. Make a hollow in flour-shortening mixture and stir in milk to make a soft dough that leaves the sides of the bowl and sticks to the mixing fork.
Turn biscuit dough onto lightly floured surface and knead 15 times. Roll or pat the dough to about 1/4" to 1/2" thick. Cut with a floured 2" cutter. Place each cut-out biscuit into an individual muffin cup.
Bake butterscotch biscuits in hot oven 15 to 18 minutes. Once finished, invert biscuits at once onto waxed paper or foil. Serve warm.
Butterscotch Mixture: In a small bowl combine 1/2 cup of firmly packed brown sugar, 1/4 cup of butter, and 1 tablespoon water.
Note: If you are using self-rising flour, be sure to omit the baking powder and salt.