Ingredients

4 slices bacon, chopped
1 large onion, chopped
3 cups all-purpose flour
1 T baking powder
1 T sugar
1/2 tsp salt
3/4 tsp cream of tartar
3/4 c butter
1 c milk

Method

1. In a skillet, cook bacon and onion until bacon is slightly crisp and onion is tender. Drain off and discard fat.
2. In a bowl, stir together flour, baking powder, sugar, salt, and cream of tartar. Using a pastry blender, cut in butter, until mixture resembles coarse crumbs. Make a well in center of flour mixture. Combine milk and bacon mixture; add all at once to flour mixture. Using a fork, stir just until moistened.
3. Turn dough out onto a lightly floured surface. Knead dough by folding and gently pressing dough for four to six strokes, or just until dough holds together. Pat or lightly roll dough to 3/4 inch thickness. Cut dough with a floured 2-1/2-inch biscuit cutter, rerolling dough scraps as necessary. Place unbaked biscuits on baking sheet; freeze 1 hour. Transfer to a plastic freezer bag. Seal, label, and freeze up to 1 month.
4. To serve: Preheat oven to 350 degrees F. Place frozen biscuits 1 inch apart on ungreased baking sheet. Bake 25 minutes or until golden.