Add the brown sugar, butter, and milk to a 2 to 3-quart saucepan over medium heat. Whisk as the butter and sugar melts.
Once the sugar has completely dissolved, whisk in the corn syrup and maple flavoring. Remove from the heat.
Pour the melted sugar mixture over the powdered sugar and whisk until the powdered sugar is completely incorporated. Set it aside.
Add the oil to a 10 to 12-inch skillet over medium-high heat. (If you have a candy thermometer that you can attach, it will help you not to burn the pastry) Heat the oil to 340-350°F.
While the oil is heating, open the biscuit dough. Using either a rolling pin or your hands, shape the dough into an oblong dough bar, about 5 inches long.
Once the oil has reached 340 to 350°F, add 2 of the raw pastry dough to the oil. Be sure to closely watch the dough and adjust the stove temperature accordingly.
Fry the dough for 1½ to 2 minutes per side until both sides are golden. Repeat for the remaining dough bars. Transfer the cooked bars to a baking dish lined with paper towels.
Stir the glaze to ensure it is not “glazed” over. Dip the tops of the bars into the maple glaze. Allow the excess glaze to drip off. Allow the glaze to harden slightly before serving.