Easy drop biscuits with bacon bits covered in a heavy cream and black pepper bacon gravy.
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Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together 2 cups flour, baking powder, and salt; cut in the cold butter with a fork until it looks like coarse crumbs.
Stir in the crumbled bacon and chives, then pour in the milk and mix just until a sticky dough forms.
Drop large spoonfuls of dough onto the baking sheet and bake for 12-15 minutes until golden brown.
While biscuits bake, heat the reserved bacon drippings in a skillet over medium heat and whisk in 3 tablespoons of flour to create a roux.
Slowly pour in the heavy cream while whisking constantly to prevent lumps from forming.
Simmer the gravy until thickened, then stir in the black pepper and any extra bacon bits if desired.
Split the warm biscuits open and generousy ladle the heavy cream gravy over the top before serving.
