Grease two 9" x 13" pans or two 12" cast iron skillets.
Cook maple bacon to package instruction.Reserve grease and set aside.
Once cooled, chop bacon and divide into four equal portions.
To make caramel, bring butter, bacon grease, brown sugar, maple syrup, and water to a boil until smooth. Set aside.
In a separate bowl, mix together granulated sugar, raisins, and cinnamon.
Place a sheet of parchment paper or wax paper down on your work space and dust with flour.
In a large mixing bowl, pour in your Loveless Cafe Biscuit Mix, then add 2 ⅔ cups of buttermilk. Mix until buttermilk is incorporated and dough is sticky.
Place ½ the biscuit dough on the flour. Dust liberally with more flour on top and fold the dough 2-3 times, adding more flour if necessary.
Roll out dough into a rectangle.
Brush liberally with buttermilk and sprinkle with half of the raisin and sugar mixture. Add ¼ of the chopped bacon, keeping one long edge of the dough wet, but clean of the raisin and sugar mixture so the roll will seal. Repeat with second half of dough.
Cut the roll into ½ inch slices with a serrated knife.
Pour the caramel into the two greased pans in equal portions and sprinkle each pan with ¼ of the chopped bacon.
Place the slices of biscuit roll into the mixture, nesting them into the caramel and making sure they are not over crowded in the pan.
Bake for about 20 - 30 minutes or until golden brown.
Remove from oven and carefully invert the pan of sticky biscuits onto a serving platter. Enjoy while warm!
Quick Tip: Be sure to bake in a pan with tall sides, as the caramel may boil over in the oven.