• 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 1⁄3 cup white sugar (2⁄3 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 butter 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 fully cooked in center, 25-30 minutes.

• Let cool 5 minutes, then turn upside down onto a serving platter. Drizzle any remaining sauce from baking dish over top. Serve. ***Bacon is fully cooked when internal temperature reaches 145°.***