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1
Heat the oven to 425 degrees F and arrange a rack in the middle.
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2
Line a large rimmed baking sheet with parchment paper.
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3
In a frying pan, fry the bacon.
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4
Drain on paper towels, then chop into small pieces.
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5
Set aside.
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6
In a food processor, add the flour, baking powder, baking soda, and salt.
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7
Pulse to combine.
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8
Scatter the butter pieces over the top of the flour mixture and pulse until the butter is pea-sized.
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9
Add the buttermilk, cheese, and herbs and pulse just until a moist, shaggy dough comes together.
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10
Add the reserved bacon and pulse a few times to combine.
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11
Alternatively, in a mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
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12
Scatter the butter pieces over the top of the flour mixture and toss to coat them in the flour mixture.
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13
Using a pastry blender or 2 knives, and working quickly, cut the butter into the dry ingredients until pea-sized.
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14
Toss in the bacon, cheese, and herbs.
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15
Drizzle in the buttermilk and stir just until a moist, shaggy dough comes together.
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16
Dust a work surface with flour.
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17
Scrape the dough onto the surface and dust the top with more flour.
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18
Using floured hands, pat the dough into a circle thats 1 inch thick.
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19
Using a 3-inch round (or fluted) cutter dipped in flour, cut out as many biscuits as possible.
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20
Press straight down through the doughdont twist the cutter, or the biscuits will not rise properly.
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21
Transfer the biscuits to the prepared baking sheet, spacing them at least 1 inch apart.
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22
Gather the scraps into a ball, pat it into a 1-inch-thick circle, and cut out more biscuits.
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23
Repeat as needed until you have 8 biscuits total.
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24
Bake until the biscuits are golden brown, about 15 minutes.
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25
Serve while warm.
