2 1/4cupsall-purpose flour (10 ounces), plus extra for sprinkling
2teaspoonsbaking powder
1/4teaspoonbaking soda
1teaspoonsalt
1teaspoonsugar
4tablespoonsfrozen butter, divided
2tablespoonsfrozen bacon grease,
1cupcold 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.
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