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1. Heat your oven to 325 degrees F. Spray a 12 cup bundt pan with non-stick cooking spray.
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2. Bacon can be cut up into small pieces and fried until crisp or fried until crisp and then broken into small pieces. Either way will work. Just cook it over medium heat until it's nicely crisped. Reserve about a tablespoon of the bacon grease and toss the rest. Remove the bacon from the pan to a paper-towel lined plate to allow the grease to drain.
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3. Saute the onion in the bacon grease (or olive oil or butter) until transparent. Strain the oil/butter/grease off the onion by letting it sit on a paper towel lined plate.
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4. You can also saute the jalapeno. I've used it raw and sauteed and it tastes great both ways. Make sure you wear gloves when working with the jalapeno.
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5. Let the bacon and onion cool while you quarter the biscuits.
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6. Dip the biscuits in melted butter and place in a large bowl.
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7. Add in the onion, bacon, jalapeno, pimento, and cheese.
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8. Toss with your hands. It's easier this way.
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9. Pour the mixture into the bundt pan and distribute it evenly.
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10. Bake for 40-45 minutes.
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11. Let sit for a few minutes before turning out.
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12. Serve warm with butter.
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The bread makes more than 12 servings but I had to list a serving size. However, if you cut them thick, it may only serve 12.
