*I melted the butter with the maple syrup because I didn't want cold maple syrup to re-solidify my butter. If you don't have a microwave, you can do this in a pan on stove top, but heating and combining all together in the measuring cup saved dishes. *I was testing using pecans this time, so you'll only see the pecans on half of the pan. However, once I flipped it and scraped the additional topping out of the pan, they got spread all over the top. They were delicious, so it didn't matter, but just know that it's hard to keep them separate. *I cooked the bacon in the oven on a rack at 375 until the bacon was medium brown and starting to get a little crispy on the edges. You want it fully cooked, but I wouldn't take it to the super crispy stage. When mixed with the syrup, it's nice to have tender pieces mixed with just a bit of crispiness. *Biscuits are best served the same day. Cover and refrigerate leftovers. They can be reheated in a 375 degree oven, wrapped loosely in foil. This could take 5-10 minutes. My toaster oven works perfectly for this type of reheating. Recipe adapted from King Arthur Flour and from Fluffy Buttermilk Biscuits The Merchant Baker Copyright © 2015