This is a recipe from King Arthur Flour Company with some modifications. I made it tonight to see if it will be good enough to take to a Breakfast at Twilight potluck Wednesday evening. We decided it's good enough.
1/2 pound bacon, cooked until medium-brown
1/3 cup brown sugar
1/4 cup King Arthur Unbleached All-Purpose Flour
1/4 cup maple syrup
2 tablespoons melted butter
If using pecans instead of bacon, use more butter.
2 cups King Arthur Unbleached All-Purpose Flour
2 teaspoons baking powder
(1/2 teaspoon cream of tartar)
1/2 teaspoon salt
1/4 cup (4 tablespoons) cold butter or shortening
1 cup cold milk or cold buttermilk
Preheat the oven to 475°F (lower if not using bacon). Lightly grease an 8" square or 9" round pan; whichever size you choose, make sure it's at least 2" deep, to prevent any boil-over. Line with parchment paper and grease.
2) Syrup: Chop the cooked bacon into 1/2" pieces. Combine the bacon with the remaining syrup ingredients, stirring until well combined. Spread in the bottom of the prepared pan.
3) Biscuits: Whisk the dry ingredients together in a bowl.
4) Work in the butter until the mixture is crumbly; some larger, pea-sized pieces of butter may remain intact.
5) Add the milk or buttermilk, stirring to make a sticky dough.
6) Drop the dough in heaping tablespoonfuls atop the syrup in the pan. A tablespoon cookie scoop, slightly overfilled, works well here.
7) Bake the biscuits for 10 minutes. Turn the oven off, and leave them in the oven for an additional 5 to 10 minutes, until they're golden brown.
8) 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.