Sir Winston Bourbon Bacon Monkey Bread

  • 8oz Bacon
  • 2 cans Pillsbury Grands Buttermilk Biscuits
  • 1/2 cup White Sugar
  • 1 tsp Cinnamon
  • 3/4 cup Salted Butter
  • 1 cup Dark Brown Sugar
  • 2 1/2 tbsp Sir Winston Bourbon

Pre-heat oven to 350F. Thoroughly grease metal bundt pan with cooking spray. Cut bacon into chunks. In lightly greased skillet, brown bacon over medium heat until just beginning to crisp, (about 10 minutes). Drain as much fat from skillet as possible, then transfer to paper towel lined bowl to cool. While bacon cooks, dice each biscuit into four quarters. Next, combine white sugar and cinnamon in Ziploc bag, then add in biscuits and shake all ingredients until each biscuit is evenly coated.

When ready, layer about half the sugared biscuits into the greased bundt pan, then sprinkle with a layer of bacon. Further top with remaining biscuits and bacon.

In small pot, melt butter over medium-low heat before whisking in brown sugar and Sir Winston Bourbon until smooth. Evenly pour mixture over biscuits, then bake for 30 minutes until cooked through. Allow to cool slightly, then flip over on cake plate and immediately serve.

Recipe adapted from: