@PJ... we did enjoy the heck out of our two meals :) We made this recipe this morning. Best biscuits, light and fluffy... my bacon maple sauce didn't seem to be as runny as yours, actually quite crunchy, hmm... Very tasty, but the maple flavor was not very strong. I imagine if I had maple sugar, I could substitute that for the brown sugar to intensify the maple flavor, what do you think? Any suggestions for a runnier sauce (I didn't have to scrape my pan when I turned them out, it was all crystallized and stuck to the biscuits. I did leave them in the oven with it turned off for a full 10 minutes and we let them cool a bit on the platter as we have two small children and didn't want any burnt fingers or tongues. Loved it! Want to do it again for a brunch and would love any tips for making the sauce saucier. Jenn, try this: 1/2 pound bacon, cooked 1/2 cup brown sugar 2 tablespoons King Arthur Unbleached All-Purpose Flour 1/4 cup maple syrup 2 tablespoons melted butter This is where I started, and gradually cut back on everything to save calories/fat... But ramp it back up, if you like. The extra sugar definitely increases the gooey-ness quotient. And try adding some maple flavor - it's probably a less expensive option than real maple sugar (though of course, that would be awesome...) - PJH

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