A savory, sweet, and sticky breakfast treat featuring the universally loved flavors of buttermilk biscuits, bacon, and maple syrup.
Cook Time 25minutes
24ea.Pioneer® Southern Style Biscuit Dough (8095)
18 oz.Maple syrup
1lb.Bacon, cooked then diced (rendered fat drained)
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.