Make the biscuits: Place a 10-inch cast-iron skillet in the oven and preheat the oven to 400°. In a medium bowl, whisk together the flour, sugar, baking soda and salt. Use your fingers or a pastry cutter to cut in 10 tablespoons of the butter until the mixture forms pea-size lumps. Pour in the buttermilk and gently stir just until a dough forms and there are no dry spots. Turn the dough out onto a lightly floured surface and shape into an 8-inch round. Use a 3-inch cutter to press out 4 circles, then gently bring the dough back together and cut out 2 additional circles.
Carefully remove the hot skillet from the oven and add the remaining 1 tablespoon of butter to it. Once the butter is melted, add the biscuits to the hot pan and brush the tops of the biscuits with the heavy cream. Sprinkle the biscuits with the sea salt. Bake until the biscuits are golden, 15 to 17 minutes. Remove the biscuits from the skillet and set them on a cooling rack.
While the biscuits bake, caramelize the Canadian bacon: In a medium bowl, whisk together the Bonne Maman Orange Marmalade, water and hot sauce, if using. To a large skillet set over medium-high heat, add the canola oil and the Canadian bacon. Use a pastry brush to coat the Canadian bacon with the marmalade mixture. Cook until the bacon is warmed through and golden on the bottom, about 5 minutes. Use a metal spatula to transfer the caramelized bacon to a large plate.
To serve, halve each biscuit and top with a slice of cheese and a warm piece of Canadian bacon. Cover with the other half of the biscuit and serve warm.
Yield: Makes 6 biscuit sandwiches
Cook Time: 18 minutes