1. Combine biscuit mix, cheddar cheese, pimentos, brown sugar and salt in large mixing bowl; make a well in center of the mix.
2. Pour buttermilk and heavy cream into well; mix using rubber spatula approx. 30 strokes or until soft dough is formed.
3. Dust benchtop with flour and flatten dough into 1/2-inch thick rectangle; fold up sides leaving a rectangle that is 1/3 the size of original size of dough. DO NOT KNEAD.
4. Repeat flattening of dough into 1/2-inch thick rectangle.
5. Fold up sides then flatten dough into 3/4-1-inch thick rectangle.
6. Cut biscuit dough using 2 3/4-inch biscuit cutter.
7. Place biscuits close together on greased or parchment-lined full sheet pan; push one finger down into center of all biscuits about 1/4-inch.
8. Brush with melted butter.
9. Bake as directed below until golden brown.
10. Remove biscuits from oven; brush again with melted butter.

Bake
Convection Oven*         400°F         7-9 minutes
Standard Oven              450°F        11-13 minutes
*Rotate pans baked in convection oven one-half turn (180°) after 4 minutes of baking.

1. Cook bacon slices in oven until crisply cooked; drain and cool.
2. Cut each bacon strip in half; set aside.

1. Split biscuits in half horizontally; layer bottom with 3 half slices bacon, approx. 1/4 cup arugula and 1 tomato slice.
2. Sprinkle tomato with salt and pepper; spread approx. 1 1/2 tsp jelly on cut side of remaining biscuit half and place on top.
3. Serve immediately.