Preheat oven to 425°F.

Using a large skillet, cook bacon until crispy. Transfer to a paper-towel lined plate and pat dry. Crumble bacon and set aside.

Using a medium mixing bowl, whisk together the flour, baking powder and salt.

Cut 3 oz. (6 Tbsp) of the butter into small pieces (~½" cubes) and add to the bowl of dry ingredients. Set remaining butter aside. (It will be used later.)

Using a pastry cutter (or two table knives), cut the butter into the dry ingredients until butter pieces are pea-sized.

Add the buttermilk, 1 cup of cheddar cheese and crumbled bacon; stir until well-combined. (This dough will be somewhat sticky. If it seems overly sticky, then just add more flour one tablespoon at a time until it becomes less sticky.)

Turn the dough out onto a generously floured countertop and shape into a rough square. (You will likely need additional flour here to keep your hands from becoming too sticky from the dough.)

Cut the dough into 12 evenly sized pieces.

Using your hands, shape each piece of dough into a rough circle about 1/2" thick. Place biscuits on a parchment-lined sheet pan. (If you desire crispier edges to your biscuits, then space them further apart on the pan. If you desire softer edges, then place them closer together.)

Sprinkle remaining ¼ cup of cheese on top of biscuits before baking.

Bake at 425°F for 17-20 minutes, or until golden brown.

Melt the remaining butter and brush biscuits with butter while still hot from the oven.