Using a sharp knife or kitchen scissors, chop bacon into chunks. In very lightly greased skillet, brown bacon over medium heat until just beginning to crisp, ~10 minutes. Drain as much fat from skillet as possible, then transfer to paper towel lined bowl to cool.

While bacon cooks, dice each grands biscuit into four quarters. Next, combine white sugar and cinnamon in Ziploc bag, then add in grands and shake all ingredients until each biscuit is evenly coated. Set aside.

Thoroughly grease metal bundt pan* with Crisco. When ready, add in about half the biscuits, then sprinkle with a layer of bacon. Further top with remaining biscuits and bacon, then set aside.

In small pot melt butter over medium-low heat before whisking in brown sugar and bourbon until smooth. Evenly pour mixture over biscuits, then bake at 350F for 30 minutes until cooked through. Allow to cool slightly, then flip over on cake plate and immediately serve.