Bacon Fat Biscuits
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.
Jessica February 15, 2012 um 11:53 am
I always wondered what people use the fat they keep from bacon for! This is a good idea. Bookmarking.
Layla February 15, 2012 um 11:56 am
I want to make these with the garlic butter you posted a few months ago!
Jackie February 15, 2012 um 4:06 pm
Thank you! That stuff was pretty magical 🙂
[email protected] February 15, 2012 um 2:13 pm
My husband is always frying up bacon, so I do need to make use of the fat left behind. This recipe does inspire, I am sure that the bacon fat does wonderful things to the texture and flavor of the biscuit. They sure do look tasty-yum!
Jackie February 15, 2012 um 4:06 pm
A Husband that cooks bacon, sounds like quite a catch 🙂
Mama’s Gotta Bake February 15, 2012 um 4:05 pm
Hmmm, bacon fat. I bet they’re real good!
Liz February 15, 2012 um 6:23 pm
What a yummy use for our Sunday morning bacon fat!!! They sound amazing…and my hubby would LOVE these~
Cassie February 15, 2012 um 7:24 pm
Hmmm, I have to say I am not a bacon fat person but these just look fantastic. I definitely need to give this a try!
caramelalafleurdesel February 16, 2012 um 11:57 am
Gnam Gnam…!!! This recipe is fantastic ^ – ^
Unoaked Chardonnay February 16, 2012 um 1:26 pm
Forgive us, Father, for the sin we are going to commit when we eat these because the recipe is too easy and the biscuits would be too delicious. Thank you!
Deanna February 16, 2012 um 2:36 pm
We have a giant thing of bacon fat that never nears empty. I love it to cook eggs in. But biscuits? Yes please.
Julie at Burnt Carrots February 19, 2012 um 6:22 am
I just love cooking with bacon fat! Its really good with vegetables like green beans and brussel sprouts! I’ve never thought to use it in biscuits, but these look perfect for breakfast with an egg and cheese inside!
Kim Bee February 21, 2012 um 9:36 pm
Okay seriously how do you eat this and look like you look? You are incredible. These little biscuits are incredible. Why do I not save bacon fat?
Jackie February 22, 2012 um 12:30 pm
Awwww. You are so sweet!
And why don’t you save bacon fat?! seriously, do it. 🙂
Susan Rodgers February 22, 2012 um 5:52 am
When I was growing up we always used bacon fat when making biscuits.
Instead of brushing with butter, brush the biscuit tops with melted bacon grease. You won’t be sorry!
Jackie February 22, 2012 um 12:29 pm
I seriously love that idea. I’m going to try that next time!
Jan February 22, 2012 um 12:57 pm
yum…. gonna have to try these. I am a long time bacon grease saver. I use it to make breakfast gravy (like it better than sausage gravy) and I use it to fry potatoes or hash browns. I also use it to fry eggs when I don’t actually HAVE bacon, so I still get the flavor.
Not all really healthy but definitely tasty. (my grandfather was a bacon and bacon grease user and he lived to be well into his eighties….)
Carolyn Jung February 23, 2012 um 4:49 pm
These biscuits look so innocent, don’t they? Who knew that underneath lurks irresistible bacon fat? Oh my! I can just imagine biting into one and breaking into a big ol' grin. 😉
Jackie February 23, 2012 um 6:22 pm
Carolyn, you’re so funny!!
Katia February 24, 2012 um 12:23 am
This is definitely new to me, I mean straining and storing bacon fat and using it later in the same way as butter! I’m amazed Jackie, I learn so many things visiting you girls around the world!
Jackie February 24, 2012 um 9:36 am
Thank you! The best part of all of these food blogs is being able to go into kitchen all over the world 🙂
fatpiginthemarket February 25, 2012 um 10:47 am
My husband is the bacon fat hoarder around here. We use it up willy nilly in whatever else we’re cooking that’ll work with it. I like the idea of having a recipe that actually calls for bacon fat.
BigFatBaker February 28, 2012 um 7:01 am
You are speaking my language! Carbs + bacon fat? Yes yes yes. I need to start saving my bacon fat so I can use it in delicious ways like this!
Tora Osterdyk April 8, 2012 um 5:19 am
Great tip. Thanks a lot. I love bacon