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1
Preheat oven to 375u00b0F. and line a rimmed baking sheet with foil.
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2
Place bacon (spacing about an inch or more apart) on baking baking sheet and bake for 13-15 minutes, or until crispy. Remove from oven and set aside to cool, reserving 1 teaspoon of the bacon grease (this is optional, see below).
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3
Take another (rimmed) baking sheet and lightly spray with cooking spray.
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4
In a large mixing bowl, whisk together baking mix, sugar, and baking powder. Add sour cream and stir to combine. Add lemon-lime soda, a little at a time, until it forms a shaggy dough-you likely won't need the entire amount.
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5
Dice bacon and add to the dough along with the shredded cheese. Fold to combine.
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6
Turn onto a surface sprinkled with some of the baking mix (or flour) and gently pat dough into a 1/2 inch thick round (see note below). The dough will be fairly wet, so what I do is sprinkle some baking mix onto the dough before I pat it out.
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7
Using a 3-inch round cookie or biscuit cutter (or a glass dipped in flour), cut out biscuits, placing on greased baking sheet. Place biscuits sides touching for soft biscuits, or about 1 inch apart for crispier edges.
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8
In a small microwave safe bowl, place butter and microwave until melted. If desired, add reserved 1 teaspoon bacon grease, whisking with a small whisk to combine.
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9
Brush or drizzle the melted butter over the biscuit tops. Bake for 20-25 minutes, or until firm and light golden brown. Remove from oven and place pan on a cooling rack to cool.
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10
These are best eaten while still warm.
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11
Note: For really thick biscuits, pat dough into a 1-inch thick round instead of 1/2-inch thick. An important thing to note though, is that if you do that, the recipe will yield helf the amount of biscuits (you would get about 6 instead of 12).
