1/2poundbaconcooked until chewy, chopped into 1/2-inch pieces
1tablespoonof reserved bacon fatmelted
1pinch freshly grated or ground nutmeg
For the Buttermilk Drop Biscuits:
1/4cupcold butter4 tablespoons
1cupcold buttermilk or acidified milkSee Cook's Notes
Preheat oven to 475°F.
Lightly grease an 8 or 9 inch round cake pan or 8x8-inch square baking dish. If desired, line the bottom of the pan with a piece of parchment cut to fit. Set aside.
Stir together the baco pieces, brown sugar, all-purpose flour, maple syrup, pecan pieces, melted butter and bacon fat, cinnamon, and nutmeg in a mixing bowl until even. Scrape into the prepared baking dish or cake pan and spread evenly over the bottom of the pan.
In a separate mixing bowl, use a fork or whisk to combine the flour, baking powder, and salt until even. Cut the butter into small pieces and work in with two knives, a pastry blender, or your hands until the butter is in pea sized pieces and completely dispersed through the flour. Pour in the buttermilk or acidified milk all at once and stir with a sturdy mixing spoon just until moistened through and no dry pockets remain.
Use a small cookie scoop to drop the biscuit dough over the surface of the bacon mixture. If you don't have a scoop, drop heaping tablespoons of the dough over the bacon mixture. Bake for 10 minutes, shut the heat off, and leave the oven door shut for an additional 10 minutes. Remove the pan from the oven, run a flexible heat-proof spatula or knife around the edge of the pan. Lay a plate or serving platter over the pan and carefully invert. Lift the pan up from the serving dish and the bacon caramel should run over the biscuits. Serve while still warm.