Maple-Bacon Biscuit Bake

I absolutely love sweet and salty combinations, but alas the Hubby Bubby isn't the fan that I am. Usually I try to sneak them in at dinner time but I always feel guilty making dishes that Andrew may not like. But when I saw this recipe, I knew I had a winner. Andrew loves sweet breakfasts (cinnamon rolls are a fave around here) so I knew he'd be game for a glorified monkey bread with some bacon thrown in for good measure.

I fiddled with the recipe just a bit to make it easier for me. I substituted store-bought biscuit dough for homemade and I assembled the maple-bacon syrup the night before to cut down on my cooking time in the morning. This was a delicious treat to wake up to! But really what's not to love - maple syrup, bacon and biscuit dough baked into sticky, gooey, caramel-y perfection!

Maple-Bacon Biscuit Bake

adapted from Pink Parsley who adapted it from King Arthur Flour

8 oz hickory smoked bacon, cut into 1/2-inch pieces

1/2 cup brown sugar

1/3 cup all-purpose flour

1/3 cup maple syrup (don't use the fake stuff!)

3 tablespoons reserved bacon fat

1 tube refrigerated buttermilk biscuit dough

The night before, cook the bacon in a skillet over medium heat until it is browned and crispy. Using a slotted spoon, transfer bacon to a paper towel-lined plate to drain. Reserve 3 tablespoons of the bacon fat and discard the rest.

In a small mixing bowl, whisk together brown sugar, flour, syrup and bacon fat. Stir in the bacon. Liberally spray a 9-inch deep-dish pie plate with nonstick spray. Pour the bacon mixture into the bottom of the pan. Allow to cool and then refrigerate overnight.

The next morning, preheat the oven to 450 degrees. Cut each biscuit into quarters. Nestle the biscuit pieces atop the maple-bacon mixture. Bake for 10-12 minutes. Turn off the oven and leave the pan in the oven for an additional 5-10 minutes, or until the biscuits are golden brown.

Remove from oven and immediately invert the dish onto the serving plate. Lift off the pie plate and serve!