HUDSON’S BUTTERSCOTCH BISCUITS
By Gloria Pitzer, as seen in… The Original 200 Plus Secret Recipes© Book (Secret RecipesTM, Marysville, MI; June 1997, p. 17).
The bakery counters at the several Hudson’s stores in the metropolitan Detroit area always offered these special buns, which I chose to imitate this way…
INGREDIENTS:
½ cup brown sugar, packed
½ cup soft butter
36 pecan halves
2 cups Bisquick
2/3 cup mashed, ripe banana
2 more TB soft butter
4 more TB brown sugar, packed
12 well-greased muffin cups
INSTRUCTIONS:
Preheat oven to 450°F, while you put 2 tsp of the brown sugar and 2 tsp of butter and 3 of the pecan halves in each of the 12 greased muffin cups. Place in oven to melt sugar and butter and set aside. Stir Bisquick and banana to make soft dough.
Gently smooth dough into ball on a floured surface. Knead 10 times. Roll into 9×15-inch rectangle. Spread with 2 TB of remaining butter and sprinkle with the remaining 4 TB of brown sugar. Roll up tightly, beginning at the widest side. Seal well, by pinching edge of dough into roll.
Cut into 12 equal pieces and place cut-side down in each of the 12 muffin cups over the pecan mixture. Bake at 450°F for only 10 minutes or until browned and, soon as out of the oven, place a greased jelly roll pan over the muffin tin and invert biscuits onto the pan, transferring them then to a greased platter.
Makes 1 dozen. Keep covered and refrigerated to use in a few days, rewarming briefly.
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