0 Preheat oven to 425°F. Prepare a baking sheet with parchment paper and set aside.
2 In the bowl of a food processor, mix flour, baking powder and salt. Pulse to combine. Add cubed butter and pulse. Add shredded cheese and pulse until it's coarsely combined.
4 Transfer from food processor into a large bowl. Mix in bacon. In a small bowl, mix rosemary and buttermilk together. Make a well in the center of your flour mixture, and pour in rosemary buttermilk. Slowly mix everything together, being careful not to overwork. It should be a shaggy and sticky dough.
6 On a flour surface, with floured hands, pour out your dough and gently bring it together into ball. Using your hands, flatten it out horizontally. Now fold it in half (or 1/3rds) and flatten layers together. Rotate to other side and fold in half and flatten again. (see above photos for method)
8 Get dough to about 1" thickness, then use an upside down glass or cookie cutter to cut out biscuits. Press straight down and lift directly back up, do not twist! Continue until you can't get any more biscuits, then gently rework the dough, flatten back down, and cut the rest of them out.
10 Transfer biscuits to the prepared baking sheet. Brush the tops with the extra buttermilk, and bake for 15-20 minutes. Remove and let cool on a cooling rack.
