Preheat your oven to 425°F (220°C). Lightly grease an 8x8-inch baking dish or cast iron skillet with butter or cooking spray.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, and salt.
Add the cold, cubed unsalted butter to the flour mixture. Use a pastry cutter or two forks to cut the butter into the flour until it resembles coarse crumbs with pea-sized pieces.
Pour in the buttermilk and gently stir with a spoon or spatula until the dough just comes together. Avoid overmixing.
Gently fold the cooked and crumbled turkey bacon into the biscuit dough, distributing it evenly.
Lightly flour your work surface and turn the dough out. Pat it into a roughly 1-inch thick rectangle. Cut the dough into about 12 small squares or rounds.
Place the biscuit pieces close together in the prepared baking dish, edges touching.
In a small saucepan, gently warm the olive oil over low heat. Add the chopped fresh herbs, garlic powder, and honey, stirring to combine. Warm about 2 minutes, then remove from heat.
Pour or brush half of the herb honey butter mixture over the biscuits, letting it seep between the layers.
Bake the biscuits in the preheated oven for 15-18 minutes or until golden brown and cooked through.
As soon as the biscuits come out of the oven, brush them with the remaining herb honey butter while still warm.
Let the biscuit pull-aparts cool slightly, then serve warm. Enjoy!
