I’m a bit of a bacon fat hoarder. I make excessive amounts of bacon on weekends, straining and storing the bacon fat that gets left behind into small containers that are now littering my fridge.
I have to find ways to use it. I make tortillas with bacon fat, which are delightful and this past weekend biscuits were also made in an attempt to decrease my ever-growing stash.
Bacon and biscuits. Saturday Breakfast Indulgence at its best.
Bacon Fat Biscuits
1 cups cake flour
1 cup all-purpose
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp sugar
5 tbs bacon fat
2/3 buttermilk, plus an additional 1/4 cup, divided
1 tbs melted butter
Preheat oven to 450
In a food processor, combine both types of flour, salt, baking powder, baking soda and sugar. Give a quick pulse until combined. Add the bacon fat and process until the flour and bacon fat are well combined and look like course crumbs. Add 2/3 cup milk and pulse until just barely combined. Add additional milk, a bit at a time until all of the dough has been dampened and pulls away from the sides of the food processor. Don’t over process or your biscuits will be tough.
Remove from food processor and place on a floured surface. Form into a long rectangle and cut into squares with a sharp knife. This will give you square biscuits without any waste. Since over worked dough becomes tough, “scraps” left over from cutting out round biscuits can’t really be re-rolled and used, they should be discarded. Forming the dough into a long rectangle and cutting with a sharp knife will allow you to use all the dough as biscuits without any waste.
Cover a baking sheet with parchment paper, then place the biscuits on the sheet. Brush with melted butter.
Bake at 450 for 10-12 minutes or until golden brown.