Recipe Notes Adapted from Epicurious.com
6 slices thick-cut bacon
3¾ cups flour
1½ teaspoons baking soda
1½ tablespoons baking powder
1¼ teaspoons salt
2½ cups (packed) coarsely grated sharp cheddar cheese
1 stick chilled unsalted butter cut into ½-inch cubes
1/3 cup chopped fresh chives
1¾ cups chilled buttermilk
Position a rack to just above center in the oven and preheat oven to 425°F.
Line a large baking sheet with parchment paper or a silicone baking mat.
Cook the bacon over medium heat until crisp. Rest it on paper towels to let it cool and to blot off some of the fat, then chop it coarsely.
Combine the flour, baking powder, baking soda, and salt in the work bowl of a food processor and blend for 5 seconds. Add the butter and blend until a coarse meal forms (about 30 seconds).
Pour the mixture into a large mixing bowl and add the cheese, chives, and bacon. Gradually stir in the buttermilk.
Lightly flour your hands and drop a handful (about ½ cup) of batter at a time onto the lined baking sheet—be sure to space the biscuits about 2 inches apart.
Bake until the biscuits are golden, 18 to 20 minutes.
Serve them warm or at room temperature.