Buttermilk Biscuits With Bacon Grease Food

BACON-CHEESE BISCUITS

Steps:

• Preheat the oven to 425 degrees F. Cook the bacon in a skillet over medium heat until crisp. Drain on paper towels and reserve 2 tablespoons drippings. Finely chop the bacon.
• Whisk the flour, baking powder, baking soda, salt, chopped bacon and chives in a medium bowl. Using a pastry blender or your fingers, work the butter into the flour mixture until it is in pea-size pieces. Stir in the cheese with a wooden spoon. Add the buttermilk and reserved bacon drippings and gently mix until just moistened. The dough will be loose.
• Turn the dough out onto a lightly floured surface and knead 3 to 5 times, just until it comes together. (Don't overknead or the biscuits will be tough.) Roll out to 1/2 inch thick, then cut out biscuits using a floured 2-inch-round cutter. Arrange on an ungreased baking sheet. Reroll the scraps and cut out more biscuits. Brush the tops with melted butter.
• Bake the biscuits until golden brown, 12 to 15 minutes. Serve warm.

SHEET PAN BISCUITS WITH BACON, CHEDDAR & HERBS

Steps:

• Preheat oven to 425 degrees.
• Add bacon to a medium skillet and place over medium-high heat. Cook, stirring, until bacon is crispy and fat is rendered, about 7 minutes. Using a slotted spoon, remove bacon to a paper towel-lined plate. Brush a 9" x 13" quarter sheet pan with bacon fat from the skillet and line with parchment paper. Brush parchment with additional bacon fat and set aside. Reserve remaining bacon fat.
• In a large bowl, combine flour, baking powder, baking soda, cayenne, and salt. Add butter and using a pastry blender or two knifes, cut butter into flour until butter is pea-sized. Using your hands, begin to work the mixture with the tips of your fingers, breaking up the butter into smaller pieces and incorporating the flour until the mixture resembles coarse meal. Add cheddar, chives, thyme, and bacon and mix to distribute.
• Combine buttermilk, 1 tablespoon reserved bacon fat, and 2 tablespoons maple syrup. Add wet ingredients to dry and mix until just incorporated. Turn mixture out on a lightly floured surface and knead 2-3 times until dough sticks together. Do not overwork.
• Pat into a 7" x 11" rectangle, about 1" thick, using flour under surface to prevent sticking as necessary. Using a floured knife, cut into 12 squares, three by four. Transfer to prepared sheet pan, spacing squares closely together but not touching.
• Combine 1 tablespoon reserved bacon fat with remaining 2 tablespoons maple syrup. Brush tops with mixture and sprinkle with Maldon salt and black pepper. Transfer to oven and bake until tops are golden brown and biscuits are just baked through, about 25-30 minutes. Tent with foil during baking if tops are too brown. Remove from oven and let cool slightly before serving.

BUTTERMILK BISCUITS

Steps:

• Preheat oven to 450°. In a large bowl, combine the flour, sugar, baking powder, salt and baking soda. Cut in shortening until mixture resembles coarse crumbs. Add buttermilk; stir just until the dough clings together. , Turn onto a lightly floured surface; knead gently, 10-12 times. Roll to 1/2-in. thickness; cut with a floured 2-in. round biscuit cutter. Place 1 in. apart on a greased baking sheet. Bake until lightly browned, 11-12 minutes. Serve warm.

BEST BUTTERMILK BISCUITS

Steps:

• Preheat an oven to 450 degrees F (230 degrees C).
• Sift flour and baking soda together in a large bowl; cut in shortening with a knife or pastry blender until mixture resembles coarse crumbs. Make a well in the center of the mixture and stir in buttermilk until a soft ball forms. Turn the dough out onto a lightly floured surface and knead for 2 to 3 minutes. Roll dough out to a 1/2-inch-thick rectangle.
• Cut biscuits out with biscuit cutter and transfer to a baking sheet.
• Bake in preheated oven until tops are light brown and sides begin to darken, about 10 minutes. Remove biscuits to cool completely on a wire rack.