Preheat the oven to 450 degrees F and spray or lightly oil a large baking sheet. You can also use a sheet of parchment paper  or aluminum foil to line the cookie sheet.

Cook the bacon in a skillet until crispy. Remove the bacon from the skillet and set aside until ready to use. Once cool enough to handle, chop the bacon into small bits.

Add the gluten-free flour, garlic powder, onion powder, baking powder and sea salt to a large mixing bowl and stir together (dry ingredients). 

Chop the butter into smaller pieces (or break apart the pieces of solid coconut oil if using) and use a fork or pastry cutter to incorporate into the flour mixture. Continue mashing/stirring until pea-sized bits form.

Pour the water into the mixing bowl and stir well until a thick dough forms. If the dough doesn’t come together over time and appears overly crumbly, add 1 to 2 tablespoons of additional water. 

Stir in the cooked bacon and grated cheese until well-combined.

Form a large ball out of the biscuit dough, then section it into 6 equal pieces. Using your hands, form round scones out of each ball of dough and place biscuits on the prepared baking sheet.

Whisk together 1 egg white with 1 tablespoon of water (or bacon fat!) in a bowl until it’s nice and frothy. Use a silicone brush to brush the biscuits with the egg wash mixture. This process ensures you get those delightfully crispy golden-brown tops.

Bake on the center rack of the preheated hot oven for 18 to 25 minutes, or until the bacon cheddar biscuits are golden-brown and crispy. Serve and enjoy!  =Store leftover biscuits in an airtight container  in the refrigerator for up to 7 days.