Adjust rack to middle position and preheat oven to 350 degrees.

Heat a large dry pan over medium-high heat. Add bacon*; cook, turning occasionally and adjusting heat if browning too quickly, until crispy, 6-10 minutes.

Turn off heat; transfer to a paper-towel-lined plate. Once cool enough to handle, roughly chop.

While bacon cooks, generously coat an 8-by-8-inch baking dish (9-by-13-inch baking dish for 12 servings) with nonstick cooking spray. Remove biscuit dough from package; quarter each biscuit. Roughly chop pecans if necessary.

Cut ½ cup butter (1 cup for 12 servings) into 1-inch pieces. Place in a large microwave-safe bowl and cover with plastic wrap. Microwave until melted, 60-90 seconds.

Carefully uncover bowl with butter and whisk in brown sugar, maple syrup, cinnamon, and ⅓ cup white sugar (⅔ cup for 12 servings) until combined. (TIP: Break up any large clumps of brown sugar in the package with your fingers first!)

Whisk in sour cream.

Add dough pieces, pecans, and chopped bacon to bowl with cinnamon mixture and toss to coat. Transfer to prepared baking dish and spread out in an even layer.

Bake on middle rack until golden brown and cooked through, 25-30 minutes.

Let pull-apart bread cool 5 minutes, then turn out onto a serving platter. Drizzle any remaining sauce from baking dish over top. Serve.