Preheat oven to 400°F (200°C). Arrange bacon slices on a rimmed baking sheet in a single layer. Bake 12–18 minutes until crisp to your liking. Remove to a paper-towel-lined plate and let cool, then crumble or chop into bite-sized pieces.

Prepare lettuce wedges

While bacon cooks, remove any wilted outer leaves from whole heads of iceberg lettuce. Cut each head into quarters through the core to produce 4 wedges per head. Rinse briefly under cold water, shake or spin to remove excess water, and pat dry thoroughly so dressing will cling.

Make Buttermilk Ranch Dressing

In a medium bowl whisk together mayonnaise and sour cream until smooth.

Add buttermilk a little at a time, whisking to reach a pourable but still creamy consistency (about 0.75 cups total).

Whisk in lemon juice, minced garlic, dried dill, dried parsley, Worcestershire sauce, kosher salt, and black pepper. Taste and adjust seasoning; add a splash more buttermilk if you want thinner dressing. Chill in refrigerator at least 15 minutes to let flavors meld (or up to 24 hours).

Assemble Wedges

Place one chilled lettuce wedge on each serving plate, cut side down so the wedge is stable.

Drizzle about 2–3 tablespoons of the buttermilk ranch dressing over each wedge, allowing it to run down the sides. Reserve extra dressing on the side for guests.

Sprinkle each wedge evenly with halved cherry tomatoes (about 1/4 cup per wedge), red onion slices (about 1 tablespoon per wedge), and a generous pinch of blue cheese crumbles (about 3 tablespoons per wedge).

Scatter crumbled bacon evenly over each wedge (about 2 slices-worth per wedge).

Garnish with chopped chives or green onions.

If using optional Texas-style add-ins, top with pickled jalapeño slices, diced avocado, or shredded cheddar as desired.

Serve immediately so the lettuce stays crisp. Provide extra dressing and cracked black pepper at the table.