In a large bowl, whisk together the self-rising flour, fresh sage, salt, and pepper. Work the butter in using a pastry cutter until it becomes the size of small peas. Toss in the bacon. Stir in the buttermilk until everything begins to comes together, but do not over mix.
Place the dough onto a well-floured surface and pat it into a rectangle that is 3/4″ thick. Cut the biscuits with a round 2″ cutter, dipping it into flour between each cut to reduce sticking. Re-roll the scraps and pat the dough until it’s 3/4″ thick and repeat the cutting process. Repeat a until little to no dough remains.
Place the biscuits on a silpat-lined baking sheet, leaving an inch between each biscuit. Place into the freezer for 15 minutes.
While freezing, preheat the oven to 425°F.
Once chilled, bake the biscuits for 15 minutes, until they’re light golden brown. Serve hot!
*King Arthur’s self-rising flour already contains salt, but I love that salty taste so I opt for more. This is totally optional!