Preheat oven to 350 degrees or per biscuit packaging instructions.
Remove biscuits from container and lay out on a cutting board to allow them to come to room temperature.
On a separate cutting board, slice bacon crosswise into 1/4″ strips.
Cook bacon in a saute pan over medium to low heat. You want to slowly render the fat but avoid crisping or browning the bacon.
Remove bacon from saute pan and drain on a paper towel-lined plate. Use extra paper towels to press down on the bacon, absorbing as much fat as possible.
Stretch out one biscuit, as you would pizza dough.
Top the dough with approximately 1/4 loose cup of bacon, spreading it across the whole surface.
Fold up the side of the dough closest to you.
Fold over the the sides.
Roll the dough away from you, tucking in the bacon as you roll.
Create a seam to seal the bun and place it on the cutting board, seam-side down.
Go back to Step 6 and roll the rest of the dough into buns.
Place the buns seam-side down on a baking sheet (I use a pizza stone) and bake for 11 minutes until golden brown or according to the time stated on the biscuit packaging instructions.
Place the buns on a rack to cool.
Any leftover buns can be wrapped in foil and stored in the freezer. To reheat, remove the foil, wrap the bun in a paper towel and nuke for approximately 45 seconds.