A delightful caramel biscuit cake with a nutty pecan topping, perfect for breakfast or dessert.
Preheat your oven to 375°F (190°C).
Preheating ensures even cooking from the start.
Sprinkle the brown sugar evenly over the bottom of a greased 9-inch round baking pan.
Ensure the sugar is spread evenly to avoid clumps.
Pour the melted butter over the sugar, spreading it evenly.
Use a spatula to distribute the butter smoothly.
Sprinkle the chopped pecans over the butter and sugar mixture.
Press the pecans gently into the mixture for better adhesion.
Dip each biscuit into the melted butter and arrange them overlapping around the edge of the pan, with a few in the center.
Overlap the biscuits slightly to ensure they bake together.
Bake in the preheated oven for 20-25 minutes, or until the biscuits are golden brown.
Check the biscuits halfway through to ensure even baking.
Let the cake cool in the pan for 5 minutes, then invert it onto a serving plate.
Run a knife around the edge of the pan to loosen the cake before inverting.
Serve the cake warm and enjoy.
Pair with a scoop of vanilla ice cream for an indulgent treat.
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