Preheat oven to 450*.
Stir together flour, baking powder, baking soda, salt and pepper. Cut in chilled shortening (or rub in with fingers) until pea-sized lumps form. Stir in herbs and cheese.
Whisk together buttermilk and egg and add to flour. Gently stir with a fork until just combined. Don't over mix or you'll end up with hard biscuits.
Turn dough out onto a floured work surface. Pat down gently to a 1/2 inch thick circle or square. Using a floured biscuit cutter, press down and cut out biscuits. ( Do not twist cutter to remove the biscuits. My mom always said that would make the biscuits not rise and she made the most amazing biscuits -- so that is still how I do it. Just straight down, and straight up with the cutter.) You can reknead the scraps to form more biscuits, but the will not be as tender as the first ones. I usually just kind of pat the scraps into little biscuit shapes. I get 8-10 out of this recipe total.
Place on an ungreased sheet pan and bake for 10-15 minutes until light golden brown.
Meanwhile, fry bacon over medium heat until just crispy. Remove from skillet and place on a paper towel. Reserve the drippings in the pan.
Add flour to the bacon grease and whisk til smooth. Cook for a minute or so to get rid of the raw flour taste. Do not burn the flour though --
Add milk all at once, whisking like crazy the whole time. Heat til bubbling and simmer 5-10 minutes until the gravy begins to thicken. Add salt and pepper to taste.
Cut open your biscuit and top each with a thick slice of tomato. Season liberally with salt and pepper--tomatoes ALWAYS need salt and pepper if you ask me -- Ladle over a heaping (or not so heaping) helping of your gravy. Crumble the bacon over the top, sprinkle with chives and/or parsley and additional salt and pepper as desired. Enjoy!