Ingredients:
 
6 slices bacon, chopped
3 cups all-purpose flour
1 tbls baking powder
1 tbls sugar
1 1/2 teaspoons salt
1/2 cup unsalted butter, cut into pieces
6 ounces sharp cheddar cheese, grated (about 1 1/2 cups)
1/2 cup thinly sliced green onions
1/2 tsp freshly ground black pepper
1 cup light buttermilk
 
Directions:
 
Preheat the oven to 400* F.

In a medium skillet, cook the bacon, stirring, until crisp, about 5 minutes. Remove with a slotted spoon and drain well on paper towels. Into a large bowl, sift together the flour, baking powder, sugar, and salt. Cut in the butter, cheese, green onions, and pepper with a pastry blender or fork, and work just until it starts to form lumps and come together. Add the bacon. Add buttermilk and work just until it becomes a sticky dough, being careful not to overmix.

Turn out onto a lightly floured surface and pat until it comes together. Form into 2 rectangles approximately 4 inches wide and 1 inch thick. Cut the rectangles into imperfect (yes, I said, “imperfect”) wedges. Transfer to baking sheet with a spatula, leaving 1/2-inch space between each wedge. Bake until golden brown, 22 to 23 minutes. Remove from the oven and let cool slightly on the baking sheet.