Hi PJ, Thanks for your reply. To answer your question, yes that was the recipe I followed for the bacon syrup. The syrup mixture (before baking) was not even slightly runny-- it was thick and gluey paste like. What do you suggest for a runnier syrup mixture? I was looking for a thick sauce (like caramel) consistence so when I flip the biscuit over there will be some sauce dripping... As for biscuits, I will test the oven temperature with a thermometer next time, to be sure the oven is hot enough. How does the oven temperature affect the texture of biscuits (I am new at baking biscuits)? Thanks again! Regina, the hotter the oven, the faster the biscuits will rise before they set - so you want to make sure your oven is set at the temperature the recipe calls for. And, for a thinner syrup, try adding more maple syrup (or other syrup), less brown sugar. The sugar tends to harden as it bakes, while the syrup will remain liquid. Enjoy - PJH

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