Bacon cheese biscuits

4 slices thick-cut baon
2 c flour, + more for dusting
2 tsp baking powder
1/4 tsp baking soda
1 tsp kosher salt
1 TBS chopped fresh chives
6 TBS cold unsalted butter, cut into small pieces, plus melted butter for brushing
1 c grated Colby or cheddar cheese
1 c buttermilk (make your own by combining a little less than 1 cup milk w/ 1 TBS white vinegar or lemon juice, let sit for 5 minutes.)

1. Preheat oven to 425. Cook bacon until crisp. Drain on paper towels and reserve 2 TBS drippings. Finely chop bacon.
2. Whisk flour, baking powder, baking soda, salt, chopped bacon, and chives in a medium bowl. Use pastry blender or your fingers to work the butter into the flour mixture until is in in pea-size pieces. Stir in the cheese w/ wooden spoon. Add buttermilk and reserved bacon drippings and gently mix until just moistened. Dough will be loose.
3. Turn dough out onto lightly floured surface and knead 3-5 times, just until it comes together - Don't overknead or dough will be tough. Roll out to 1/2 inch thick, then cut out biscuits using floured 2-inch round cutter. Arrange on ungreased cooking sheet. Reroll the scraps and cut out more biscuits. Brush tops w/ melted butter.
4. Bake until golden brown, 12-15 mins. Serve warm

*Recipe and photo from Food Network magazine