1 cup light brown sugar, packed
2 tablespoons flour
3 large eggs, beaten
1 cup light corn syrup
4 tablespoons margarine
1 cup chopped pecans, toasted
2 cups of biscuit mix
3/4 cup milk
1/4 cup canola oil

Combine the sugar and flour in a heavy saucepan. Add the eggs, corn syrup and margarine, mixing well. Bring to a boil stirring continuously. Reduce to medium low heat, cooking 6 to 8 minutes until mixture has thickened. Stir in pecans and cool. Mix milk with biscuit mix to make dough and divide into 10 walnut-sized balls. Roll into 6-inch circles and fill with a heaping tablespoon of pecan mixture. Fold into half-moon shape, seal edges, and trim. To fry pies, use 1/4 cup canola oil heated to 350 degrees in an electric skillet. Fry each side until brown. Drain on paper towels.