NOTES FROM THE AUTHOR
These three-ingredient biscuits are so easy to make next time you make bacon. These biscuits are made with rendered, chilled bacon fat. This gives them a tender texture and a smoky, rich flavor.
The thickness and fat content of the slices will determine how many you need. Thicker and fattier slices are better. Cook four slices, pour the hot fat into a measuring cup and continue to cook. You might need to cook another slice. Nobody is going to complain.
The bacon could be served with the biscuits and a sunny-side-up egg or maple syrup if I’m your husband. You can have bacon and biscuits on one day or both. It’s okay. You can either put the fat in the refrigerator for up to a week or in the freezer for months.
Let’s talk about self-rising flour. The leavener is already in place. The low protein content promises a soft, delicate baked product. Southern biscuits are synonymous with White Lily. I use everything I can find (King Arthur’s is also great). Do you have a preference? Please let me know your preferences in the comments.
Useful tools to this recipe:
– Le Creuset Signature Cast Iron Skillet
– Mosser Glass 3-Piece Mixing Bowl
– Bamboozle Bamboo Measuring Spoons & Cups
Ingredients
- 4-7 bacon slices
- 2 cups (255g) self-rising flour
- 3/ 4 Cup (184g) buttermilk
Directions
- Place 4 bacon slices in a cast-iron skillet. Heat on medium heat. Cook the bacon until crispy and the fat has rendered. This will take 7 to 9 minutes. Make sure you flip the pieces as they cook evenly. Reduce the heat if they brown too fast.
- Transfer the bacon onto a plate. Then, pour the fat into the heatproof liquid measuring cup. The fat should yield 1/4 to 1/3 cup. If you have less, cook more bacon.
- Once you have the correct amount of fat, put the measuring cup into a bowl with ice cubes. Allow this to cool, occasionally stirring until the fat becomes opaque and thick like shortening or sour cream. Heat the oven to 450°F. We’ll be using the skillet in a moment, so there’s no need to wash it.
- In a large bowl, combine the flour and salt. Use your fingers to mix the bacon fat into the flour. Stop when the largest pieces are about the size of a pea and the mixture becomes crumbly. Add the buttermilk to the flour. The dough should be sticky but not soupy.
- Turn the skillet on medium heat. To make it easier to release the biscuits, heat 1/3 cup. To make the biscuits flatter, dampen your hands with buttermilk. Then lightly pat the biscuits on the top. Turn off the stove, and then transfer the biscuits to the oven.
- Bake for 14 minutes or until the mixture is firm to the touch. Turn on the broiler, remove the biscuits from the oven and place a rack in the top half. Broil the biscuits until they are golden brown and toasty. These biscuits are best when warm.
