2 cups, plus 2 tablespoons all-purpose flour
4 teaspoons baking powder
2½ teaspoons sugar
¼ teaspoon cream of tartar
½ teaspoon salt
¼ teaspoon freshly ground pepper
1 stick (½ cup) butter, chilled in the freezer for 30 minutes
⅔ cup buttermilk
4-6 pieces of applewood smoked bacon, cooked and crumbled
1 cup grated cheddar cheese
2 tablespoons finely chopped fresh chives
2 tablespoons melted butter
½ teaspoon garlic powder
Heat oven to 400º. Line a baking sheet with parchment or a nonstick baking mat.
In a large bowl, whisk together the flour, baking powder, sugar, cream of tartar, salt and pepper. Grate the butter into the bowl with the dry ingredients. Using your fingers, gently and quickly rub the butter into the flour mixture until pea-sized pieces of flour form, being careful not to overwork the dough. Mix in the bacon, cheddar and chives.
Add the buttermilk and mix with a fork just until the dough comes together. Gently knead the dough in the bowl until it is no longer shaggy. Transfer to a lightly floured work surface and continue kneading until a cohesive mass forms. Using your hands, flatten the dough into a 1-inch thick rectangle. Cut evenly into 10 biscuits.
Mix together the melted butter and garlic powder and lightly brush each biscuit with the mixture. Bake for 12-15 minutes, or until the biscuits are lightly golden around the edges. Serve immediately.