In a large skillet, cook your bacon until it's nice and crisp then drain them on a paper towel lined plate. Let them cool before dicing them. Do NOT discard the pan drippings. You'll need them!

While your bacon is cooling, dump the two flours, baking soda, baking powder, sugar and salt into a food processor. Pulse a few times to mix everything up.

Then start putting in the cubes of butter and pulse until you achieve the consistency of coarse meal. Dump the flour mixture into a medium sized mixing bowl.

Add in the cheese, onions and bacon and mix it up to spread around the ingredients.

Pour in the buttermilk and start stirring with a spatula until you have no dry flour remaining. You'll probably just start using your hands to mix everything up towards the end.

Form the dough into a ball and place it on a lightly floured flat surface and use your hands or rolling pin to flatten the ball to a 3/4" thick circle.

Use a biscuit cutter to cut out the biscuit rounds. Ball up the excess scraps and reflatten to use up all the dough.

When ready, using a brush, brush some of the pan drippings from the bacon on the bottom of the baking pan (I used a 8 x 8") and place your biscuits on top. Then take the brush and brush the tops of the biscuits with more pan drippings.

Bake for 20 minutes or until the tops start getting brown.

Serve hot with more butter and breakfast!