1 lb. wood-smoked bacon
2 cups all-purpose flour
1 tsp. cracked black pepper
1 Tbsp. baking powder
1 tsp. salt
8 Tbsp. cold butter, cut into pieces
Ύ cup milk
Preheat the oven to 350 degrees.
Place the bacon on a sheet pan lined with parchment paper and bake until it has started to crisp. Remove the bacon to paper towels to cool. Drain the fat from the pan and place it in the refrigerator to chill.
In a large bowl, combine the flour, pepper, baking powder and salt. Using a pastry blender or two knives, cut the butter and Ό cup of the chilled bacon fat into the flour mixture until it begins to look like cornmeal.
Make a well in the flour mixture and slowly pour the milk into the middle. Knead the dough with your fingers, adding more milk as necessary.
Form the dough into pieces about the size of your thumb. Place on a baking sheet and bake until lightly browned on the outside and almost cooked through, about 8 minutes. Set aside to cool.
Cut the strips of bacon in half. Wrap a bacon strip around each biscuit, secure with a toothpick and place on a baking sheet.
Finely chop any leftover bacon and stir it into the grain mustard.
Reheat the bacon-wrapped biscuits in the oven until the bacon crisps and the biscuit is warmed through, approximately 10 minutes.
Serve immediately with the mustard mixture as a dipping sauce.