If you’re craving the most fluffy, flavorful homemade biscuits, you’re going to love this bacon grease biscuits recipe! A blend of bacon fat and butter gives these buttermilk biscuits amazing flavor, and a simple folding technique gives them layers and layers of deliciousness!
If you haven’t tried biscuits made from rendered bacon grease, you’re in for a treat! These biscuits and so fluffy and flaky, with just a hint of smoky bacon flavor you’ll love.
Just like Grandma made them, these biscuits are baked in a cast iron skillet to golden brown perfection. You will love these Southern biscuits served warm from the oven with butter and honey, topped with bacon gravy, or served with crispy bacon and fried eggs for a hearty breakfast.
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If you’re a biscuit fanatic like I am, be sure to check out these wonderful recipes from my talented blogging friends: Easy Homemade Biscuits from Kathleen at The Fresh Cooky, Butter Swim Biscuits from Nikki at Soulfully Made, and Strawberry Buttermilk Biscuits from Sheila at Life, Love and Good Food.
Why You’ll Go Hog Wild for This Recipe
Delicious flavor: The combination of bacon drippings, butter, and buttermilk infuses these moist biscuits with a rich depth of flavor.
Beautiful texture: These biscuits rise up nice and fluffy, with flaky layers enhanced by buttery tops and golden brown bottoms.
Versatile: You can enjoy these flaky biscuits sweet or savory! Drizzle them with honey and butter, or top them with gravy for a classic diner breakfast.
Ingredients Notes and Substitutions
Here’s what you’ll need to make this biscuit recipe:
All-purpose flour – I love White Lily brand flour for this recipe. It’s made from soft winter wheat, and is known for baking up the best biscuits. You can use regular all purpose flour, too!
Baking powder – The most important thing is that your baking powder is fresh, to insure that your biscuits rise well. I’m partial to non-GMO Rumford Baking Powder.
Baking soda – Just a small amount reacts with the acid in the buttermilk and helps with leavening.
Salt – Regular fine table salt will incorporate throughout the dough to flavor the biscuits evenly.
Sugar – Adds just a touch of sweetness for even better flavor.
Frozen butter – Freezing and grating the butter isn’t difficult at all, and it makes a huge difference in baking the flakiest biscuits.
Buttermilk – you can use commercial buttermilk, or make your own alternative version (see tip below).
How to Make Buttermilk Substitute
If you don’t have buttermilk, or don’t want to buy a whole carton just for the 1 cup needed for this recipe, no problem! You can make your own buttermilk alternative with these easy directions:
- Measure 1 tablespoon of lemon juice or white vinegar into a liquid measuring cup.
- Add in a little less than a full cup of milk and fill it up to the 1 cup mark.
- Give it a good stir and let the mixture rest for 5 minutes.
Here’s what you’ll need to prepare these homemade biscuits:
- Mixing bowl
- Measuring spoons
- Box grater
- Parchment paper
- Cutting board
- Sharp knife
- Silicone spatula or wooden spoon
- 3-inch biscuit cutter
- 10-inch cast iron skillet
- Pastry brush
- Clean dishtowel – to cool the hot biscuits
Check out all of our Bacon Cooking Essentials in our Amazon Store!
Our Favorite Biscuit Cutter
This lifetime biscuit cutter from Hulisen is made from heavy stainless steel with a soft grip that makes it easy to cut perfect biscuits without twisting.
Step by Step Instructions
NOTE: Get the complete recipe in the printable recipe card below!
Step 1 | Prep Oven
Preheat the oven: Set the oven rack in the middle and turn the temperature to 450 degrees F.
Step 2 | Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set it aside.
Step 3 | Grate the Butter
Place a box grater on a small piece of parchment paper. Grate 2 tablespoons of the frozen butter on the large holes of the grater.
PRO TIP: I find it easiest to grate 2 tablespoons from a full stick of butter. If you look closely at the photo below, you can see that I made a little mark where I need to stop grating.
Step 4 | Chop the Frozen Bacon Grease
Quickly cut the solid fat in 1/4 inch pieces using a sharp knife.
Step 5 | Add Butter, Bacon Grease to Dry Ingredients
Use the parchment paper to transfer the grated butter to the dry ingredients. Sweep the chopped bacon grease into the dry mixture.
Use your fingers to mix the butter and bacon fat into the flour until there are no large clumps. (If you prefer, you can use a pastry cutter for this step.)
The mixture should have the consistency of coarse meal.
Step 6 | Mix in the Buttermilk
Make a well in the center of the flour mixture, pour in the buttermilk, and stir it in with a spatula or wooden spoon until the dough comes together and no longer sticks to the sides of the bowl.
Step 7 | Shape the Dough
Transfer the dough to a well-floured cutting board. Sprinkle a little more flour on the top of the dough to prevent sticking. Pat the dough into a rough rectangle about 1 inch thick. Sprinkle a little more flour on the top of the dough to prevent sticking.
Step 8 | Fold the Dough
Fold the dough in half from top to bottom, then pat it back down into its original shape.
Step 9 | Repeat the Folding
Keep folding the dough, alternating from each side, the bottom, and the top.
PRO TIP: The dough may be slightly sticky for the first few folds, and it may help to use a knife or dough scraper to lift and fold the dough (see photo below).
Repeat this a total of 8 times, dusting the dough with flour as needed. These folds will create lovely flaky layers in your biscuits!
Step 10 | Cut the Biscuits
Pat the dough into a 6- by 9-inch rectangle. Use a 3-inch round cutter to cut out 6 biscuits.
If you don’t get 6 biscuits at first, fold and pat down the remaining dough and cut more as needed.
Step 11 | Bake the Biscuits
Arrange the biscuits in a 10-inch cast iron skillet so that they touch each other but not the sides of the pan. Melt the remaining 2 tablespoons butter and brush the tops with half the butter.
Place the skillet in the hot oven and increase the temperature to 500 degrees F. Bake until the biscuits are golden brown, about 14 to 18 minutes.
Step 12 | Brush with Butter and Enjoy!
Take the skillet out of the oven and brush the tops with the remaining melted butter.
Immediately transfer the biscuits from the pan to a clean dishtowel. Cool briefly and serve warm.
Best Tips for Making Beautiful Biscuits
Chill Out: Make sure the butter and bacon grease are frozen before tossing with the flour mixture. These little fat flecks will melt during baking and help create luscious little pockets of flakiness in the biscuits.
Fresh is Best: Use fresh baking powder so you get a nice rise out of the dough.
Play it Straight: Cut straight down with a sharp cutter and don’t twist. If you twist the edges of the biscuits, they won’t rise up nice and tall.
Don’t Stick: Make sure your cast iron skillet is seasoned so the biscuits don’t stick while they’re baking. (Here’s how to season a cast iron skillet with bacon grease.)
Touching = Rising: Arrange the biscuits so they’re touching each other and not the edge of the pan. As the biscuits rise in the oven, they’ll help “lift” each other, insuring that all the biscuits cook up nice and fluffy.
How to Store Leftovers
Biscuits may be stored at room temperature, tightly covered or in an airtight container, for up to 3 days.
How to Reheat Biscuits
Preheat your oven to 350 degrees F, and arrange the biscuits on a baking sheet. Bake until the biscuits are heated through, about 5 to 6 minutes. Keep an eye on them to prevent over-browning.
Can You Freeze Cooked Biscuits?
Yes! Make sure the biscuits are completely cooled before freezing. If you try to freeze warm biscuits, condensation could form which could result in <<shudder>> soggy biscuits!
I like to wrap the biscuits individually in foil or Press n Seal wrap to protect them from freezer burn. Then put them in a freezer bag or sealed container and freeze up to 2 months.
Thaw the frozen biscuits on the counter for an hour or two, and reheat following the directions above.
What to Serve with Bacon Fat Biscuits
Here are some of our favorite spreads for fluffy biscuits:
These are some of our favorite accompaniments to freshly baked biscuits:
- Maple Candied Bacon (the BEST combination!)
- Fried chicken
- Thinly sliced ham
- Pulled pork
- Fried fish
- Barbecued ribs
- Chili or stew
- Soup (so good with Navy Bean Bacon Soup!)
What to do with Leftover Biscuits?
Here are 4 creative ways to use leftovers:
Biscuit Breakfast Sandwich: Slice the biscuits in half and use them as a base for a delicious breakfast sandwich. Fill them with scrambled eggs, bacon or sausage, cheese, and any other desired toppings.
Biscuit French Toast: Dip the biscuits in a mixture of beaten eggs, milk, and vanilla extract, then cook them on a griddle or skillet until golden brown. Serve with syrup, fresh fruit, or a dusting of powdered sugar.
Biscuit Strawberry Shortcakes: Slice the biscuits in half, and fill them with a scoop of your favorite ice cream. Add fresh strawberries and whipped cream for a delightful dessert.
Biscuit Monte Cristo Sandwich: Layer sliced ham, turkey, and cheese between biscuits. Dip the sandwich in beaten eggs, then cook in a skillet until the cheese melts and the biscuits are golden brown. Serve with a side of jam or maple syrup.
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Here’s the full, printable recipe:
Old Fashioned Bacon Grease Biscuits
- 2 1/4 cups all-purpose flour (10 ounces), plus extra for sprinkling
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon sugar
- 4 tablespoons frozen butter, divided
- 2 tablespoons frozen bacon grease,
- 1 cup cold buttermilk*
- Preheat the oven: Position a rack in the middle of the oven and heat the oven to 450 degrees F.
- Blend the dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until combined.
- Grate the butter: Place a box grater on a small piece of parchment paper. Grate 2 tablespoons of the frozen butter on the large holes of the grater. Leave the remaining 2 tablespoons butter out on the counter to thaw.
- Quickly cut the frozen bacon fat in 1/4 inch pieces using a sharp knife.
- Combine the grated butter and bacon grease with the dry ingredients. Gently incorporate the fats into the flour with your fingers, breaking up any clumps. The mixture should be the texture of coarse meal.
- Make a well in the center of the dry ingredients and pour in the buttermilk. Stir with a silicone spatula or wooden spoon until the dough comes together and no longer sticks to the sides of the bowl. Don't overmix.
- Transfer the dough onto a well floured cutting board. Pat it into a rough rectangle about 1 inch thick. Sprinkle a little more flour on top of the dough if needed.
- Fold the dough in half from top to bottom (a dough scraper or large knife can help lift the dough if it's sticky), then gently pat it back down into its original shape.
- Now fold the left side to the right side and pat the dough back into its original shape, sprinkling with flour if needed.
- Then fold the dough up from the bottom. Next, fold from the right side to the left. Repeat the sequence of folding, patting, and reshaping the dough for a total of 8 times.
- Cut out the biscuits: Pat the dough into a 6- by 9-inch rectangle. Use a 3-inch round cutter to cut out 6 biscuits, re-rolling and folding scraps if necessary.
- Arrange the biscuits in a 10-inch cast iron skillet so that they touch each other but not the sides of the pan. Melt the remaining 2 tablespoons butter and brush the tops with half. Place the skillet in the oven and increase the temperature to 500 degrees F. Bake until biscuits turn golden brown, about 14 to 18 minutes.
- Remove the skillet from the oven brush the tops with the remaining melted butter. Cool briefly, and transfer biscuits to a clean dish towel to cool. Makes 6 to 7 3-inch biscuits.
Got questions? Just ask! I’m happy to help.
If you post your creations on social media, tag #BENSABaconLovers so I can share! Thank you for your support. – Eliza
Nutrition Disclaimer: All nutritional information shared on this site is an approximation. I am not a certified nutritionist, and any nutritional information should be used as a general guideline.
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