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Home » Bacon Breakfast Recipes » Old Fashioned Bacon Grease Biscuits Recipe

Old Fashioned Bacon Grease Biscuits Recipe

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 are so fluffy and flaky, with just a hint of smoky bacon flavor you’ll love.

Just like Grandma made them, I like to bake these biscuits in a cast iron skillet to golden brown perfection. You will love them 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.

A skillet filled with home baked biscuits made with bacon grease and butter.

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

A bag of flour, buttermilk, butter, baking powder, bacon grease and other ingredients to make homemade bacon grease biscuits.

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 Southern 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.

Frozen bacon grease – You’ll need to freeze 2 tablespoons of bacon grease for at least 3-4 hours for best results. Here’s how to render bacon fat, and how to strain and store bacon grease.

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:

  1. Measure 1 tablespoon of lemon juice or white vinegar into a liquid measuring cup.
  2. Add in a little less than a full cup of milk and fill it up to the 1 cup mark.
  3. Give it a good stir and let the mixture rest for 5 minutes.

Equipment Needed

Here’s what you’ll need to prepare these homemade biscuits:

  • Mixing bowl
  • Measuring spoons
  • Whisk
  • 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

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.

whisking dry ingredients together in a glass bowl with a blue whisk.

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.

Grating frozen butter on a box grater
chopping frozen bacon grease on a cutting board.

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.

Using hands to blend butter and bacon grease with flour mixture.

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.

Stirring biscuit dough with a red spatula.

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.

Patting biscuit dough into a rectangle.
Folding biscuit dough in half from the top to the bottom.

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!

Using a knife to lift the dough and fold it.
Biscuit dough that has been folded 8 times.

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.

Using a round cutter to cut out 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.

Seven unbaked biscuits in the middle of a cast iron skillet.

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.

Golden brown homemade bacon grease biscuits in a cast iron skillet with a red and white dish towel.

Step 12 | Brush with Butter and Enjoy!

Take the skillet out of the oven and brush the tops with the remaining melted butter.

Brushing warm biscuits with melted butter using a red pastry brush.

Immediately transfer the biscuits from the pan to a clean dishtowel. Cool briefly and serve warm.

Close up of 3 bacon fat biscuits stacked on a plate.

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.

Hot from the oven, golden brown biscuits made from bacon fat.

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

A warm biscuit cut in half and spread with butter.

Here are some of our favorite spreads for fluffy biscuits:

  • Butter
  • Honey
  • Bacon Butter
  • Jam, jelly or preserves
  • Apple Butter
  • Devonshire Cream

These are some of our favorite accompaniments to freshly baked biscuits:

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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Recipe Card

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Golden brown homemade bacon grease biscuits in a cast iron skillet with a red and white dish towel.

Old Fashioned Bacon Grease Biscuits

Eliza Cross
These old fashioned biscuits made with a blend of bacon grease and butter are baked in a cast iron skillet to golden brown perfection.
4.88 from 8 votes
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Course Bacon Breakfast Recipes
Cuisine American
Servings 6
Calories 307 kcal

Equipment

  • Mixing bowl
  • Measuring spoons
  • Whisk
  • Box grater
  • parchment paper
  • Cutting board
  • Sharp knife
  • silicone spatula
  • 3-inch biscuit cutter
  • 10-inch cast iron skillet
  • silicone pastry brush
  • Dishtowel

Ingredients
  

  • 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*

Instructions
 

  • 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.

Notes

*If you don’t have buttermilk on hand, you can make a substitute by pouring 1 tablespoon lemon juice or white vinegar in a liquid measuring cup. Add milk to make 1 cup, stir to combine, and let sit for 5 minutes.
Biscuits may be stored at room temperature, tightly covered or in an airtight container, for up to 3 days.
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.
To freeze cooked biscuits, allow them to cool completely. Individually wrap each biscuit with foil or plastic wrap to prevent sticking. Place in a freezer-safe bag or container, and freeze for up to 2 months. When ready to enjoy, thaw the desired number of biscuits at room temperature for 1 to 2 hours and reheat in a preheated oven at 350 degrees F for 5 to 6 minutes.

ADD YOUR OWN PRIVATE NOTES

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Nutrition

Serving: 1biscuitCalories: 307kcalCarbohydrates: 39gProtein: 6gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 29mgSodium: 684mgPotassium: 107mgFiber: 1gSugar: 3gVitamin A: 300IUCalcium: 134mgIron: 2mg
Nutritional Information Disclosure
Keyword bacon drippings, buttermilk biscuits, rolled biscuits, skillet biscuits, Southern biscuits
Did you make this recipe? We love seeing what you made! Be sure to leave a review, and show us your bacon creations on Instagram! Tag us at @BensaBaconLovers!
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!

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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A cast iron skillet filled with baked buttermilk biscuits made with bacon grease.
eliza cross

About Eliza & BENSA

BENSA was founded by bacon expert Eliza Cross, author of more than a dozen cookbooks. She has written three bacon cookbooks including the award-winning Bacon Beans and Beer, the bestselling 101 Things to Do With Bacon, and the popular sequel 101 More Things to Do With Bacon. Learn more about BENSA...

6 thoughts on “Old Fashioned Bacon Grease Biscuits Recipe”

  1. 5 stars
    Making these this morning, just so happens I keep a little bacon fat in my freezer at all times, never know when you will need it! I know these will be divine! And I’m with you, grated butter is the best and easiest to incorporate!

    Reply
  2. 5 stars
    I often make my biscuits with grated butter, but the idea of using bacon grease is a new one for me. Absolutely genius!

    Reply
  3. 5 stars
    These biscuits! Oh, my heavens. In a perfect world, I would eat them daily! They are delicious and the instructions make the process so easy.

    Reply
    • I’m SO happy to hear that you enjoyed the biscuits recipe! They are darned delicious, aren’t they? Thank you for your comment! ~Eliza

      Reply

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