Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

In a large mixing bowl, whisk together the all-purpose flour, baking powder, granulated sugar, salt, and freshly ground black pepper.

Grate the very cold butter into the dry ingredients and combine until it resembles coarse meal.

Stir in the chopped rosemary, diced apple, grated white cheddar, and crumbled bacon.

Gradually pour in 1 cup plus 3 tablespoons of heavy cream, mixing gently until a sticky dough forms.

Turn the dough onto a floured surface and knead gently 6-7 times until it holds together.

Using a cutter or large glass, cut out rounds from the flattened dough.

Place the biscuit rounds on the prepared baking sheet and brush the tops with remaining heavy cream.

Bake for 18-20 minutes or until golden brown on top.

Serve your biscuits warm, enjoying the delightful flaky exterior and buttery inside.