Place the flour, yeast, sugar, salt, baking powder, and baking soda in a large bowl and whisk to combine.
Using a pastry blender, cut the cold butter into the dry ingredients, until the butter pieces are pea-sized. Fold in the buttermilk, gather the dough into a ball, and place it in a lightly oiled bowl. Cover, and chill for 2 to 24 hours.
Line a 9-inch springform pan with a circle of parchment. Transfer the dough to a lightly floured surface, and roll out to a rectangle approximately 15x12 inches.
Scatter the bacon and dates over the surface, leaving about a 1/2-inch margin on all 4 sides.
Fold the dough into thirds, like a letter, long-ways. Pinch to seal.
Cut equally into 10 portions. Fold each in half, in a U-shape, and place cut-side-up in the prepared pan.
Allow the rolls to rise in a warm place, for about 1 hour.
Preheat the oven to 325 degrees F, and bake the biscuits for 30-35 minutes or until golden around the edges and firm in the middle.
Stir the powdered sugar and maple syrup together. Drizzle the glaze over the biscuits and top with almonds. Serve warm.