The Secret to Flaky, Buttery Biscuits Lies in One Ingredient
When it comes to making truly exceptional biscuits, there’s one ingredient that stands head and shoulders above the rest: bacon fat. Yes, you read that right – the key to achieving those flaky, buttery layers is cooking up some crispy bacon and using the leftover fat in your biscuit dough.
A Simple yet Effective Recipe
While the idea of cooking bacon might seem like an extra step, trust us, it’s worth it. The rest of the ingredients are straightforward: white flour, baking powder, fine sea salt, cold whole milk, and cold buttermilk. With these basics covered, you’re ready to get started.
Step-by-Step Instructions for Biscuit Perfection
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Preheat and Prep: Position a rack in the upper third of your oven and preheat to 400°F (205°C). Line a half sheet pan with a silicone baking mat or parchment paper, and dust a work surface with flour.
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Mix and Fold: Stir together the flour, baking powder, and salt in a large bowl. Add the cold bacon fat and toss to coat, then use your fingertips to flatten the pieces while continuing to toss them in the flour. Break the pieces up a bit more, then pour in the milk and buttermilk. Fold the flour mixture over the milk a few times to combine, just until the mixture has almost come together.
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Work the Dough: Turn the dough out onto the work surface and bring it together, flattening it with a plastic bowl scraper. Gently pat the dough out until it’s about 1 inch (2.5 centimeters) thick. Fold the dough into thirds, repeating the process until the dough is firm but not tough.
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Cut and Bake: Press the dough into a 4-by-12-inch (10-by-30 centimeters) rectangle about 1 inch (2.5 centimeters) thick. Cut the dough into eight equal squares and transfer them to the lined pan. Brush with buttermilk and bake, rotating the pan about two-thirds of the way through baking, until golden brown, about 18 minutes.
The Result: Flaky, Buttery Biscuits
These biscuits are best enjoyed within an hour of baking, but they can be stored (uncut) in a paper bag or cardboard box for up to 24 hours. With their flaky layers and rich, buttery flavor, you’ll be hard-pressed to find a better biscuit recipe. So go ahead, give it a try, and taste the difference that bacon fat makes!
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