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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
- 24 ea. Pioneer® Southern Style Biscuit Dough (8095)
- ½ cup Sugar
- 18 oz. Maple syrup
- 2 sticks Butter, melted
- 1 lb. Bacon, cooked then diced (rendered fat drained)
- 2 cups Brown sugar
Instructions
- Preheat convection oven to 325˚F with high fan and prepare two half hotel pans with a liberal amount non-stick spray. Set aside.
- 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.
- 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.
- Place biscuits into the mixture and divide equally between the two pans.
- Bake 25–30 minutes, or until biscuits are fully cooked and golden brown.
- 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.
- Serve warm.
Notes
Substitute Products:
- Pioneer® Southern Style Biscuit Dough (8094)
- Pioneer® Buttermilk Biscuit Dough (215135)
- Pioneer® Butter Flavor Biscuit Dough (215136)
- Pioneer® Simple Split Southern Style Biscuit Dough (215138)
- Conestoga® Simple Split Whole Grain Biscuit Dough (3078)
- Conestoga® Southern Style Biscuit Dough (3079)
- Conestoga® Southern Style Biscuit Dough (3074)
- Conestoga® Simple Split Homestyle Biscuit Dough (3076)
- Conestoga® Classic Whole Grain Simple Split Biscuit Dough (216110)
- Conestoga® Reduced Sodium Simple Split Biscuit Dough (224005)
