Show-Stopping Oyster Pot Pie

8 slices thick-cut bacon, chopped
2 c. chopped Vidalia onions
½ c. chopped celery
1 red bell pepper, seeded and diced
2 T. minced garlic
1 ½ c. plus 6 T. flour, divided
1 qt. raw oysters, drained but save the juice
2 c. heavy whipping cream
¼ c. shredded Pecorino Romano cheese
¼ c. chopped fresh parsley
1 T. chopped fresh sage
1 T. chopped fresh thyme
2 t. kosher salt
1 t. black pepper
1 t. red pepper
2 t. baking powder
½ t. baking soda
6 T. cold butter, cubed
½ c. whole milk
Chopped fresh thyme, garnish

1. Preheat oven 400.
2. In 12” cast-iron skillet, cook bacon until crispy. Remove bacon with slotted spoon, and drain on paper towels. Reserve drippings.
3. In drippings, cook onion, celery and bell pepper, stirring frequently until tender.
4. Add garlic and cook for 1 minute.
5. Add 6 T. flour and whisk constantly, until tan roux is formed.
6. Gradually whisk in 2 c. oyster liquor (if you do not have 2 c. add water or clam juice to make the 2 c.) and cream until smooth. Cook until thickened.
7. Remove from heat.
8. Add oysters, bacon, cheese, parsley, sage, thyme, 1 t. salt, black pepper, red pepper.
9. Bake for 20 minutes.
10. In large bowl, combine baking powder, baking soda, 1 ½ c. flour and 1 t. salt.
11. With pastry blender, cut in butter until mixture is crumbly.
12. Stir in milk until just moistened.
13. On lightly floured surface, pat dough to ½” thickness. Using 3” round cutter, cut 6 biscuits, rerolling scraps if necessary.
14. Carefully remove skillet from oven and add biscuits.
15. Bake until golden brown, about 20 minutes.
16. Garnish with thyme.