Make the bourbon honey and glazed bacon:

1. Heat the honey and bourbon in a saucepan until the bourbon has been incorporated and the honey has reached a syrup consistency. Do not boil. Divide into two bowls, one for the bacon and one for the biscuits.
2. Preheat the oven to 375 degrees and line a baking sheet with parchment or foil. 
3. Line the bacon on the backing sheet and brush the tops with the 1/2 of bourbon honey. Bake for 15-20 minutes or until lightly browned and crispy. 
4. Keep 2 tablespoons of the grease for the biscuits. 

Make the biscuits:

1. Preheat the oven to 450 degrees
2. Whisk the flour, baking powder, baking soda, and salt together in a large bowl. 
3. Cut the chilled butter into cubes and press it into the flour mixture until the butter is pea-sized. 
4. Break up the bacon into bits about 1/4 of an inch.
5. Add the bacon, bacon grease, buttermilk, bourbon honey and stir until a loose dough forms.
6. Turn the dough onto a floured work surface and knead until the dough all comes together. If the dough if very sticky and wet, dust with flour until it stops sitcking.
7. Press or roll the dough into a 1/4 inch rectangle and fold the dough onto its self in thirds. Like you would fold a sheet of paper. Dust flour between the layers if your dough is wet.  Press or roll the dough out to 1/4 inch again and repeat the fold. Press or roll out the dough out again to a 1/4 inch rectangle. 
8. Using a floured cutter cut out your biscuits and place them right next to each other on a lined baking sheet. Having all your biscuits touching will help them to rise.
9. Freeze the biscuits on the baking sheet for 15 minutes.  
10. Bake for 15 minutes and then brush with a clean brush with the remaining bourbon honey and bake for 8-10 minutes more, or until they are browned and cooked through. 
11. Use the remaining glaze to brush the baked hot biscuits one more time.