Preheat the oven to 475°F. Lightly grease an 8" square or 9" round pan; whichever size you choose, make sure it's at least 2" deep, to prevent any boil-over., Syrup: Chop the cooked bacon into 1/2" pieces. Combine the bacon with the remaining syrup ingredients, stirring until well combined. Spread in the bottom of the prepared pan., Biscuits: Whisk the dry ingredients together in a bowl., Work in the butter until the mixture is crumbly; some larger, pea-sized pieces of butter may remain intact., Add the milk or buttermilk, stirring to make a sticky dough., Drop the dough in heaping tablespoonfuls atop the syrup in the pan. A tablespoon cookie scoop, slightly overfilled, works well here., Bake the biscuits for 10 minutes. Turn the oven off, and leave them in the oven for an additional 5 to 10 minutes, until they're golden brown., Remove the biscuits from the oven, and immediately turn the pan over onto a serving plate. Lift off the pan, and scrape any syrup left in the pan onto the biscuits. Pull biscuits apart to serve., Yield: 16 small biscuits.