Aren’t these the cutest little jack-o-lanterns?  Well, they are really tangerines and a face drawn with a Sharpie marker … which is non-toxic.  My friend, Gwen, made them … she is so clever!

We just got home from camping … which is where I made these yummy biscuits for breakfast.  This was my second attempt … the first try ended up in the bacon syrup mixture being burnt beyond recognition … that is when I found out that my trailer’s 1966 oven had a mind of its own!  There was smoke pouring out the windows and door … it looked like a Lucy episode.  This time was very successful, here is the proof …

   Hot out of the oven!

   About 20 minutes later!!!

Let me apologize now for the lack of photos … I got sidetracked … it happens often … I wanted to make sure that nothing got burnt, this time.  But, all of us thought that this was so yummy … it needed to be shared.  I would describe it as a maple caramel bacon biscuit … wonderful and evil at the same time 🙂

The recipe is from King Arthur Flour … I simplified it by using store-bought biscuits.  Here is a quick summary … and then the recipe with full directions.

First, make the maple-bacon syrup mixture and spread it in the bottom of a lightly greased square pan …

I used one tube of Jumbo biscuits and cut them in half (to make it easier) and arrange them in the pan on top of the syrup mixture …

Maple-Bacon Biscuits  (adapted from King Arthur Flour)

1/2 pound bacon, cooked until medium-brown (or 6-8 strips of pre-cooked bacon)

1/4 cup brown sugar

2 tablespoons flour

3 tablespoons maple syrup

2 tablespoons melted butter

1 tube refrigerated biscuits (Jumbo or Grands – 8 count)

• Preheat the oven to 450°F.  Lightly grease an 8″ square or 9″ round pan.
• Make the syrup … chop the cooked bacon into 1/2″ pieces. Combine the bacon with the brown sugar, flour, maple syrup and melted butter.  Stir until well combined.  Spread in the bottom of the prepared pan.
• Cut the biscuits in half and arrange on top of the syrup mixture.
• Bake 10-12 minutes or until biscuits are golden brown.
• Remove the biscuits from the oven and immediately turn the pan over onto a serving plate.  Lift off the pan, and scrape any syrup left in the pan onto the biscuits.  Pull biscuits apart to serve.