The Pioneer Woman Tasty Kitchen
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Bacon Fat Biscuits

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

This is what you do with left over bacon drippings.

Ingredients

  • 1 cup Cake Flour
  • 1 cup All-purpose Flour
  • ½ teaspoons Salt
  • 1 teaspoon Baking Powder
  • ½ teaspoons Baking Soda
  • 1 teaspoon Sugar
  • 5 Tablespoons Bacon Fat
  • ⅔ cups Buttermilk, Plus An Additional 1/4 Cup, Divided
  • 1 Tablespoon Melted Butter

Preparation

To save your bacon grease: After cooking a pound of bacon in a skillet, pour the rendered fat through a fine mesh strainer into a container with a tight lid (just pour the next round on the top of the previous) and keep it in the fridge until you are ready to use it.

Preheat oven to 475 F.

In the bowl of 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 coarse 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 dough from food processor and place on a floured surface. Form the dough into a long rectangle and cut it 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 475 F for 10-12 minutes or until golden brown.

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toriaj on 10.16.2016

These were great! Don’t be afraid to try this recipe even if you need to change a few things. It will still turn out great! I did it by hand (no food processor,) only half as much cake flour, and used half whole wheat flour. Plus, I doubled it. Still baked for only 10 minutes and they were perfect! I used the top rack of my oven, like I always do for biscuits. If you only made 8 biscuits from this recipe, they would be big. From my doubled recipe, I made 20, and they were still big. Thanks for sharing, Jackie!

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