Recipe courtesy of cookingwithcakes.com.
- 2 cans Pillsbury Grands Buttermilk Biscuits (15 oz. each)
- 8 oz. bacon
- 1 cup dark brown sugar
- ½ cup white sugar
- ¾ cup butter
- 5 tbsp bourbon
- 1 tsp cinnamon
- Crisco/cooking spray to grease
Chop bacon into chunks. In lightly greased skillet, brown bacon over medium heat until it’s just beginning to crisp (10 minutes at most). Drain as much fat as possible, transfer to paper towel to cool. While bacon is cooking, dice each biscuit into four quarters. Next, combine white sugar and cinnamon in a plastic baggie, then add in biscuit dough and shake thoroughly until evenly coated. Set aside.
Thoroughly grease metal bundt pan, then add in about half the biscuits and sprinkle with a layer of bacon. Further top with remaining biscuits and bacon and set aside.
In small pot, melt butter over medium-low heat before whisking in brown sugar and bourbon until smooth. Evenly pour mixture over biscuits, then bake at 350°F for 30 minutes or until it’s cooked through. Allow to cool slightly, then flip over on cake plate, and serve immediately.
There are some foods that you should not allow yourself to think about how bad they are for you and this is one of those foods. I am a big fan of mixing salty with sweet, and if you are too, then you’ll probably love this just as much as I did. It smells absolutely amazing when it’s baking and it tastes even better. I had to use an Angel Food Cake pan for baking so the flipping of the cake turned into a bit of a disaster with a gooey mess all over the tablecloth (sorry, Mom). In addition to the tablecloth, my finished product picture was also a disaster, so the picture here is from the original recipe. Next time, I might try adding in bits of apple slices and maybe even pecans or walnuts. Keep in mind that this is one of those foods that’s probably best to devour the first day; I ate some both fresh out of the oven and the day after and fresh was best. Good luck and enjoy!