1 cup firmly packed brown sugar
3/4 cup butter
1/2 cup light corn syrup
1 cup coarsely chopped pecans
3 cups self-rising flour
1/4 cup sugar
3/4 cup shortening*
1 cup milk
*hard withe Crisco
Combine first 3 ingredients in a 12" dutch oven; place over 14 charcoals, cook stirring constantly, until melted and smooth. Sprinkle with pecans. Remove from charcoals and set aside.
Combine flour and 1/4 cup sugar; cut in shortening with a pastry blinder until mixed and crumbly. Add milk, stirring until dry ingredients are moistened. Turn dough out onto a lightly floured surface; knead lightly 4 or 5 times. ( too much kneading makes tough dough)
Roll dough to 3/4" thickness; cut with a 2" biscuit cutter. Place biscuits over brown sugar mixture in oven. Bake at 400 f for 18 to 20 minutes. or until done. 12 charcoals on the bottom and 18 to 20 on top. Remove charcoals, and let stand 5 minutes. Invert onto lid or serving platter; remove oven. Spoon any remaining sugar glaze over biscuits; serve.