Brown Sugar Bacon Biscuit Bake

This was really good, even if it is a mouthful to say. It had the nice combination of salty and sweet and is a pretty quick recipe. One thing I wasn't sure of is why it specifically calls for salted butter. I think it would have been just fine without the salted part. The bacon itself has a bit of the salty taste so I think next time I will try it with regular butter. I definitely won't double the recipe if I make it again because of the notes I left below, but man, was it good.

• 1/2 cup packed light brown sugar
• 1/2 cup salted butter, melted
• 1/2 cup real maple syrup
• 1 Tbsp all-purpose flour
• 1 tsp ground cinnamon
• 10 slices cooked bacon, broken into small pieces
• 1 can (16.3 oz) refrigerated buttermilk biscuits

Preheat oven to 400 degrees. In a medium bowl, stir together brown sugar, butter, syrup, flour and cinnamon with a whisk until well combined. Add bacon; stir gently. 

In un-greased 2-quart round or oval ceramic or glass baking dish, evenly spread brown sugar-bacon mixture on bottom. Separate dough into 8 biscuits and arrange over mixture.

Bake 15-18 minutes or until biscuits are golden brown, no longer raw in the center and brown sugar-bacon mixture is bubbly. 

Carefully remove baking dish from oven. Place heatproof serving platter upside down over dish. Turn platter and dish over. Remove baking dish. Drizzle any remaining sauce from dish over biscuit bake. Serve warm. 

NOTES: I needed a double recipe because of the size of our Bible Study class (the size in number, not physical size! Geez, people). I don't own a 2-quart round baking dish, much less 2 of them. I think this would have worked fine with an 8x8 square dish, but that still wouldn't fit a double recipe. I used a 9x13. It was ok, except the ones in the center definitely didn't cook all the way through. I think keeping it to two small dishes would be better if you were to plan to make this a large recipe.

Serves 8

Prep Time: 10 minutes
Total Time: 30 minutes

Recipe from Pillsbury.com