Bacon Fat Biscuits

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.