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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.
Cook Time 25 minutes
Servings 24


  • 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


  • 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.


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)