🥓 Flaky Bacon Fat Biscuits

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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.