Heat oven to 425?F. In a large bowl, combine flour, baking soda and salt. Cut in shortening with pastry blender or two knives until the size of coarse meal. Stir in buttermilk and 3 slices of the bacon.
Transfer dough to lightly floured surface; knead for 20 seconds. Roll out to 1/2-inch thickness. Cut with floured biscuit cutter; transfer the rounds to a baking sheet. Sprinkle remaining bacon over biscuits. Bake 12 minutes or until golden brown. Serve warm.
*5 slices Patrick Cudahy fully cooked bacon may be substituted.