Directions

1. Preheat oven to 350°F. Coat a 9-inch Bundt pan with non-stick cooking spray.
2. Cook the bacon in a large skillet over medium-high heat, turning occasionally until browned and crisp, about 10 minutes. Drain slices on paper towels, allow to cool, then crumble. Set aside.
3. Melt the butter or margarine in a small sauce pan over medium heat, stir in the brown sugar until dissolved then add the maple syrup and the walnuts. Bring mixture to a boil, cook and stir until mixture starts to foam, about 1 minute. Remove from heat.
4. Mix granulated sugar, cinnamon and nutmeg in a re-sealable plastic bag. Add quartered pieces of biscuit dough a few at a time and shake until well coated.
5. Sprinkle about 1/4 of the bacon in the bottom of the Bundt pan; pour or spoon about 1/4 of the brown sugar mixture over the bacon. Add a layer of the coated biscuits*. Repeat the layers 3 more times, ending with a drizzle of the brown sugar mixture. *If using 16.3 ounce packages of dough, use about 16 pieces in each layer. If using the 7.5 ounce packages of dough, use about 30 pieces in each layer.
6. Bake until biscuits are cooked through, 30 – 35 minutes. Allow to cool 10 – 20 minutes; invert onto a serving platter and serve warm.