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🍽️ Why Bacon Fat Makes Better Biscuits
Butter’s great—but bacon fat? That’s flavor with a capital F. It gives these biscuits a smoky, savory kick that butter only dreams of.
Flaky on the inside, crisp on the edges, and just a little bit indulgent. Once you try ‘em, there’s no going back.
🛒 Ingredients
• 2 cups all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup cold, solid bacon fat
• 3/4 cup buttermilk (plus a splash more if needed)
Optional Add-ins:
▸ Cracked black pepper
▸ Chopped chives
▸ Crumbled bacon (for double bacon vibes)
👩🍳 Step-by-Step Instructions
1️⃣ Preheat your oven to 425°F (220°C).
2️⃣ In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
3️⃣ Add the cold bacon fat in chunks. Use your fingers or a pastry cutter to blend until crumbly.
4️⃣ Pour in the buttermilk and mix just until it comes together.
5️⃣ Turn the dough onto a floured surface. Pat to 3/4” thick and fold the dough over itself 2–3 times for flakiness.
6️⃣ Cut biscuits with a sharp cutter (no twisting!).
7️⃣ Place on a baking sheet (touching for soft sides, spaced for crispy edges).
8️⃣ Bake for 12–15 minutes, until golden brown.
9️⃣ Serve hot, maybe with honey butter or a fried egg on top. 🧡
🔥 Pro Tips for Fluffy Biscuits
✅ Keep everything cold. Bacon fat should be firm—think chilled butter.
✅ Fold, don’t knead. Layering gives you those dramatic flakey lifts.
✅ No twisting! Just press the biscuit cutter straight down.
✅ Fresh baking powder makes all the difference.
🍳 Serving Ideas
- Topped with scrambled eggs + hot sauce
- Split open with gravy or pimento cheese
- With jam and coffee for a sweet-and-savory breakfast moment
- Or—let’s be honest—just warm with a pat of butter and a little silence
❄️ Make-Ahead Tip
Freeze unbaked biscuits on a tray, then store in a bag. Bake straight from frozen—add 2–3 minutes to the baking time.