Preheat the oven to 400 degrees(F). Line a large baking sheet with parchment paper; set aside

In a large bowl, combine the flour, baking powder, sugar, salt and pepper; whisk well to combine.

Using a handheld cheese grate or boxer grater with the large holes, grate the butter into the dry ingredients. Use a fork to gently mix the butter into the dry mixture until a coarse meal forms. Lightly stir in the thyme, Gruyere cheese and chopped bacon. Fold until everything is combined.

Add in the maple syrup and the 1 cup + 3 tbsps of heavy cream. Mix with the fork until a shaggy dough forms. Turn the dough out onto a generously floured work surface. Using floured hands, knead the dough until it just comes together as a ball. It should only be about 5-7 times. Pat the dough into a 1" thick disk and cut out as many biscuits as possible. You can reuse and re-roll the scraps 1-2 times to use up the rest of the dough. You should yield about 12- 4" biscuits. More if you use a smaller cutter or roll the dough thinner.

Place on the parchment lined baking sheet and brush with the remaining Tbsp of heavy cream. Bake the biscuits for 18-20 minutes or until golden brown. Let them cool, slice to add eggs for breakfast sandwiches and drizzle with additional maple syrup. ENJOY!