Preheat the oven to 425ºF and line two sheet trays with Silpat or parchment paper.

Whisk together 2 cups flour with the salt, baking powder and sugar.

Add the cubed butter then use your fingers to work it into the flour mixture. Roll it between your fingers, keeping the butter coated in flour at all times (so it won't melt). The result should be a very crumbly flour texture with butter evenly distributed throughout.

Mix in the cheese, scallions and crumbled bacon.

Add ¾ cup heavy cream plus 2 tablespoons reserved bacon drippings then use your hands to work the dough together. Make sure to scrape the bottom of the bowl, and if the dough is not sticking together, add additional heavy cream or bacon fat until it is cohesive but still shaggy.

Transfer the dough to a well-floured surface and form it into a disk shape.

Use a rolling pin to roll out the dough to ¾" thickness.

Use a round cookie cutter to cut out biscuits. Scraps can be re-rolled until all the dough has been used.

Transfer the biscuits to the lined sheet trays and brush the tops with reserved bacon drippings.

Bake the biscuits for 20 to 22 minutes, rotating half-way through, until golden brown and fully cooked.

Transfer the biscuits to a cooling rack then enjoy them warm or at room temperature.