Grease a 12-cup muffin tin with canola oil. Set aside
Preheat the oven to 375°F
Cook the turkey bacon according to the package direction. I fried mine in a non-stick frying pan until golden on both sides, about 5-8 minutes.
In a large bowl, whisk together the flour, baking powder, salt, pepper, and chives.
Remove the butter from the freezer and grate the frozen butter directly into the bowl with the flour mixture. Use the large holes on a box grater (same as you would use when grating cheese). To make grating the butter easier, first toss it gently in the flour mixture and coat all sides.
Gently toss the butter into the flour using your hands. Work quickly as we want the butter to stay cold.
Add in the grated cheese, red pepper and chopped turkey bacon. Toss until well combined.
Add the buttermilk and mix until just combined. You do not want to overmix the biscuit dough.
Evenly distribute the biscuit dough into the prepared muffin tin. Top with everything bagel seasoning (optional)
Bake for 20-25 minutes, or until golden brown.
Allow to cool slightly in the pan, then remove the muffins and allow to cool on a cooling rack.
Serve warm straight from the oven, or cool completely and serve at room temperature. Once cooled, these muffins can also be frozen for up to 3 months.