Shortcake Lemon Loaf

4 c. biscuit mix
1/2 c. sugar, divided
1 t. pumpkin pie spice
1/2 c. broken pecans
1 egg, beaten
1 c. milk
1/2 c. melted butter, divided
1 T. grated lemon rind

Combine biscuit mix, 1/4 c. sugar, pumpkin pie spice, and pecans. In a separate bowl, combine egg, milk, and 1/4 c. melted butter. Add all at once to biscuit mixture. Stir with a fork until evenly moist.

Melt butter in a 9 x 9" baking pan. Shape dough into 36 walnut-sized balls.  Roll each ball in melted butter in pan until coated. Place in 6 even rows.

Mix remaining 1/4 c. sugar and lemon rind; sprinkle evenly over the top. Bake at 400 degrees for 30 minutes.

Adapted from The Pecan Cookbook, p. 58. 

Baking Mix

6 c. all-purpose flour
3 T. baking powder
1 T. salt
1 c. vegetable shortening

Sift flour, baking powder and salt three times into a large bowl. Cut in shortening with a pastry blender until mixture resembles fine crumbs. Store mixture in airtight container in the refrigerator up to 4 months.

Use whenever your recipe calls for "Bisquick."

Found on the internet, originally from Kansas City Star food section.