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Upside-Down Maple Bacon Biscuits

A savory, sweet, and sticky breakfast treat featuring the universally loved flavors of buttermilk biscuits, bacon, and maple syrup.

  • SERVINGS 24

INGREDIENTS

1. 24 ea. Pioneer® Southern Style Biscuit Dough (8095)
2. ½ cup Sugar
3. 18 oz. Maple syrup
4. 2 sticks Butter, melted
5. 1 lb. Bacon, cooked then diced (rendered fat drained)
6. 2 cups Brown sugar

INSTRUCTIONS

1. Preheat convection oven to 325°F with high fan and prepare two half hotel pans with a liberal amount non-stick spray. Set aside.
2. Spread frozen Pioneer® Buttermilk Biscuit Dough pieces onto sheet tray and spray both sides liberally with non-stick spray. Place dough in large bowl with ½ cup white sugar and toss to coat each dough puck.
3. In a small bowl, combine maple syrup, butter, cooked/diced bacon, and brown sugar; divide evenly into the bottom of the two prepared pans. Place in freezer for 5 minutes, until set.
4. Place biscuits into the mixture and divide equally between the two pans.
5. Loosen all sides of the pans immediately. Cool 15-20 minutes, then place a serving platter or sheet tray on top of the pans and invert to plate.
6. Serve warm.
7. Bake 25-30 minutes, or until biscuits are fully cooked and golden brown.

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