To a large skillet, add the bacon over medium-high heat. Cook until slightly crunchy but still chewy in the middle, flipping once, about 5 minutes.

Remove the bacon to paper towels to drain. Add the onions and sugar to the baking drippings; toss to coat and reduce the heat to medium-low. Let the onions cook for 1 hour or more until very soft and dark caramel in color, stirring every 10 minutes or so. Adjust the heat as needed so the onions sizzle slightly but don't brown at the edges.

About 30 minutes before you'd like to serve, preheat the oven per the biscuit directions. Cut the biscuits into 4 (small biscuits) or 6 (large biscuits) pieces each, and place on a baking sheet with parchment or sprayed with cooking spray. Spray the tops of the biscuits with cooking spray or olive oil, and sprinkle with salt and pepper. Bake as directed until golden and puffy.

To assemble, stack a piece of bacon, then a piece of brie, then a teaspoon of onion jam on each biscuit piece and secure with a toothpick. Serve with extra onion jam, if desired.