Preheat oven to 375.

Line a rimmed baking sheet with foil.

Place the bacon strips on the foil in a single layer, spaced about 1" apart and bake for 10 minutes.

Place on a plate lined with a paper towel to drain/cool and then crumble.

In a large bowl, whisk together the flour, sugar, baking powder, salt, and pepper.

Using your fingers, rub the butter in until the flour looks like course sand, with pea sized bits of butter remaining.

Using a fork, stir in the shredded cheese, rosemary, and the crumbled bacon.

Slowly stir in the heavy cream until the dough is just barely moist - don't overwork it!

Place a piece of parchment paper on your counter and sprinkle with flour.

Pat the dough into a 1" thick rectangle. Fold the long edges into the middle to create a piece of dough that looks like a pamphlet folded in thirds.

Pat the dough carefully into a 1" circle.

Use biscuit cutter to cut out your biscuits - use straight up and down motion with the cutter, don't twist it.

Place the biscuits on a tray lined with a silicone baking mat and brush with the melted butter and sprinkle the turbinado sugar on top.

Bake for 18-20 minutes.

Remove to a wire rack to cool, and Enjoy!