My auntie and I received this recipe in a Thanksgiving handout at a William Sonoma demo on Halloween, although it was not one of the items presented. Thought I'm not overly fascinated with the demos, I found a number of tasty-sounding recipes in this handout, including this one. See the original recipe at the William Sonoma website here. We followed the directions to cook the biscuits in the frying pan in the bacon fat, but I recommend baking on a cookie sheet. Ours were a little flat as you can see in the pictures, which might be solved by a better baking surface.
6 oz. bacon, diced
2 cups all-purpose flour
1 Tbs. baking powder
1 tsp. kosher salt
2 tsp. sugar
3/4 tsp. freshly ground pepper
8 Tbs unsalted butter, cut into 8 pieces, plus 2 Tbs. melted butter
3/4 cup shredded cheddar cheese
1/4 cup grated Parmigiano-Reggiano cheese
3/4 cup plus 2 Tbs. buttermilk
1. Fry bacon in its own fat until crisp. Chop finely.
2. Whisk flour through pepper together. Cut in butter using a pastry cutter, two knives, or your hands until pea-sized crumbs form.
3. Add in cheeses and milk and knead until dough comes together.
4. On a floured surface, gently turn out dough and roll until 1/2" thick, possibly 3/4" since ours turned out flat. Cut using a 2.5" biscuit cutter.
5. Bake at 425 degrees for 20-25 minutes until golden brown.