Apple Pecan Biscuits

Mila is still hanging on to her carb phase, so I'm still trying to shove other things into those carbs. Alas, the Apple Pecan Biscuits have made a comeback.

Yes, there's sugar involved. There's also apples and pecans, which sort of rounds things out? Maybe?

Regardless, it's a step up from mac-n-cheese and that's the goal at the moment.

Apple Pecan Biscuits

1 tube of small biscuits (Homestyle, butter, or whatever flavor you like, just don't use Grands. They're too big. You ideally want 12 biscuits, but 10 would be OK as well.)
4 tablespoons butter
1/4 cup brown sugar
1 teaspoon vanilla extract
1/4 cup chopped pecans
1 medium Granny Smith Apple, cored and chopped

1. Preheat the oven to 400° F.

2. In a medium saucepan, melt the butter over medium heat.

3. Add the brown sugar. Stir until well mixed. Don't worry if it doesn't turn into a perfect caramel sauce. It'll fix itself by the time you're all done. Promise.

4. Add the vanilla extract. Stir.

5. Throw your apples into the saucepan. Continue to stir the butter, brown sugar, vanilla, and apples until the apples begin to soften. It takes about 3 minutes.

6. Grab a non-stick cupcake/muffin pan. Carefully spoon the apple mixture into the bottom of each cup. It ends up being about 1 tablespoon per muffin cup spot thingy (technical term).

7. Sprinkle the pecans on top of the apples.

8. Stick an uncooked biscuit on top.

9. Bake at 400° F for 8 to 10 minutes (check the instructions on the biscuit package and follow them).

10. Once the biscuits are done, let them cool for about five minutes. Score the sides of the pan to help prevent sticking.

11. The Apple Pecan Biscuits should come right out of the pan. Turn/spin them if they seem stuck. If any of the caramel/pecan/apple mixture is left in the pan, scoop it out with a spoon and put it directly in your mouth. You've earned it.