Ingredients:
- cooking spray
- 1 lb. bacon
- ½ cup margarine
- ¾ cup packed dark brown sugar
- ½ cup maple syrup
- ¾ cup white sugar
- 2 tsp. ground cinnamon
- 2 16.3 oz. pkgs. refrigerated biscuit dough, separated and cut into quarters
Directions:
- Preheat oven to 350 F. Coat the inside of a 9-inch bundt pan with cooking spray.
- Cook bacon in a large skillet over medium-high heat, turning occasionally until evenly browned, about 10 minutes. Drain on paper towels. Crumble when cool enough to handle; discard any pieces that are all fat.
- Melt margarine in a small saucepan over medium heat; stir in brown sugar and maple syrup and bring to a boil. Cook and stir until mixture begins to foam, about 1 minute. Remove from the heat.
- Mix white sugar and cinnamon in a resealable plastic bag.
- Add six to eight biscuit pieces at a time to the bag and shake until well coated. Place sugared biscuits on a plate and repeat to coat the rest.
- Empty any sugar mixture from the resealable bag into maple syrup mixture; place the saucepan over medium heat and stir until sugar dissolves, 2 to 3 minutes.
- Make four layers of ingredients in the prepared pan as follows: bacon, maple syrup mixture, biscuits. Finish with the last drizzle of maple syrup mixture.
- Bake in the preheated oven until biscuits are cooked through, about 35 minutes. Allow to cool in the pan for 10 to 20 minutes and then invert onto a serving plate.
