That is very similar to what I make, the picture is mine: If I made them like Paula's recipe - they wouldn't be as good (her ingredients are fine, but the time/technique is a bit off) I use Rhodes Texas Rolls - they are just a little bit bigger than the regular ones. I spray my Bundt pan with Pam, then sprinkle whole pecans on the bottom. I melt 1/3 cup of butter and add brown sugar and 2 tablespoons milk or cream to it. I use enough sugar to make a heavy syrup. I don't cook this - just add it to the melted butter. Add 1 teaspoon of cinnamon to this. Pour this over the pecans, then add 12 Texas rolls on top. I spray those with Pam and cover with plastic wrap. If I leave them out over night - it must be quite cool. 8-10 hours in a warm house and they would be poofed over the top of the pan, LOL!!!!! If it is warmer weather, I place them in the fridge overnight - then pop them in a warm oven (170º) until they rise. It doesn't take long. I bake at 350º - but 30 minutes would be too long. Check at 20 minutes. I have had them with the butterscotch pudding and that is good too.

I m licking my chops over this one!!

Here's recipe I use! Red Lobster Cheddar Biscuits 2 c Bisquick 1/2 c Shredded sharp cheddar 2/3 c Milk 1/4 c Melted butter 1/4 ts Garlic powder Mix Bisquick, cheddar and milk into soft dough. Beat with a wooden spoon for about 30 seconds. Spoon on to greased cookie sheet. Smooth down tops. (Bisquick forms sharp hard points otherwise) Bake for 8 to 10 min at 450 degrees. While baking, melt butter in pan and stir in garlic powder. Take bisquits from oven when done and brush butter on tops and serve hot.

Lucky Gardnr's recipe is almost like the one I use. My recipe calls for 1 cup of milk, 2 teaspoons of baking powder, and ¼ teaspoon salt. Baked at 350° for 45 minutes. The cinnamon sounds like a good addition. I just made it with canned pears a couple days ago. Here is how I remember to put it together: Butter on the bottom, batter on the butter, peaches on the batter . . sung in my little sing-song tune. This recipe came from a cookbook published in 1969 by the Kentucky Education Association. The story goes that it is one of those recipes that was asked for in a restaurant and later charged for. That is why in the cookbook it is called "The $10 Fruit Pie." Thought you might like the little story that goes with it. Sue