I baked this yesterday for breakfast, but I had a problem-- the bacon syrup stuck to the bottom of the pan when I inverted the biscuits. Do you know what might go wrong? Here's what I did: I used nonstick pan and sprayed with cooking spray. I followed exact proportion on the bacon syrup ingredients-- but when I mixed them up the mixture was really thick like thick paste/glue. Could this be the problem? My biscuits came out a bit dense too-- I don't think I over-mixed... will it make the biscuits more tender if I added in a little more milk (I used milk for the biscuits)? I still have half pack of bacon left, and want to try it out again. Thanks in advance for your help! Regina, it's OK for some of the topping to stick in the pan; when it does, just scrape it out of the pan onto the biscuits. However, it sounds like all the topping stuck. Is this the syrup proportions you used? The recipe has changed a bit since it was originally posted: 1/3 cup brown sugar 1/4 cup King Arthur Unbleached All-Purpose Flour 1/4 cup maple syrup 2 tablespoons melted butter This makes a softer, looser syrup. As for the biscuits, are you sure your oven was hot enough (tested with an independent thermometer, beyond your oven dial)? And that your baking powder was fresh? A little more milk could help, too. Hope your second batch meets expectations! PJH

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