Prep work: Measure out 6 tbsp of butter and put it in the freezer for at least 20-30 minutes. Cook the bacon and roughly chop, set aside. Peel, core and chop the apple. Grate the cheddar cheese and set aside.
Preheat the oven to 400 F and line a baking sheet with parchment. Set aside.
In a large bowl combine the flour, baking powder, sugar, salt, and black pepper. Mix well to combine
Take the butter out of the freezer and grate it directly into the flour mixture. Using a fork, or your fingers, work the butter into the flour until a coarse mixture forms. Work it as little as possible so the butter doesn't melt
Stir in the rosemary, apple, bacon, and cheese. Add 1 cup + 3 tbsp cream (reserve 1 tbsp). Stir with a fork until a messy, sticky mixture forms
Turn the mixture out on a lightly floured surface and knead the dough until a dough forms (fold over 6-7 times). Work the flour as little as possible to form the dough
Pat down into a 1" thick round and cut into biscuits using a cookie cutter or the mouth of a glass. Alternately, you can also cut it up like scones
Place the biscuits on the prepared baking sheet, brush each one with a little of the remaining cream, and bake for 18-20 minutes, or until golden brown
These biscuits can be frozen for up to 1 week. To defrost, simply keep in the fridge overnight and toast well before serving