Bake biscuits according to package directions; set aside. In a large skillet, cook bacon until crisp; remove to paper towels to drain, reserving drippings in skillet. Pour buttermilk into a shallow bowl. On a small plate, combine cornmeal, salt and pepper. Dip tomato slices into buttermilk and then cornmeal mixture, until thickly coated on both sides. Fry tomatoes in reserved drippings over medium-high heat for 4 minutes per side, or until golden. Drain on paper towels. Split biscuits; spread one biscuit half with mayonnaise. Top with a tomato slice, bacon and top half of biscuit.