Preheat the oven to 450°F and grease and lightly flour a baking sheet or a large ovenproof skillet.
Whisk together the flour, baking powder, salt, and pepper. Stir in the shredded cheddar until well combined. Cut the stick of butter into pieces and work into the flour mixture with your hands or a pastry blender until the flour is crumbly. Stir in the bacon and chopped grape tomatoes. Pour in the buttermilk and then stir until the dough is well combined. It’s okay if the dough is a little sticky.
Pour the dough out on a floured surface and knead for a minute. Now the dough should be smooth and no longer wet. (You can sprinkle more flour on the surface if you find that it’s sticking.) Roll out the dough until it’s 1/4 of an inch thick and then fold over in half.
Using a round cutter cut out the biscuits from the folded dough. (You may have to gather the scraps and roll out again if you run out of room while cutting.) Place the cut biscuits on the greased baking sheet close together (so they rise up, not out) and bake for 15 minutes or until the tops are golden brown.
Tomato, cheddar, and bacon biscuits | www.homesicktexan.com