Cooking Scrappy's Bacon Fat Biscuits with Cheese

Ingredients:

Solidified bacon fat from cooking 1 pack of bacon

3 cups all-purpose flour, plus extra for the board

2 TBSP granulated sugar

2 1/2 tsp baking powder

1/2 tsp baking soda

3/4 tsp fine sea salt

1 stick (8 TBSP) cold unsalted butter, cut into small pieces

1 large egg

1 1/4 cup buttermilk

1/2 cup shredded cheddar cheese

Fresh ground black pepper

Instructions:

Mix the flour, sugar, baking powder, baking soda and salt in a large bowl. Plop the bacon fat into the dry ingredients in small spoonfuls. Add the butter and, using your fingertips, quickly break up the fat and butter into the dry stuff until it doesn't look dry anymore and the biggest pieces of fat are the size of split peas.

Mix the egg and 1 cup of the buttermilk with a fork and pour into the dry ingredients along with the cheese. Mix just enough to make a rough dough.

Dump out onto a floured board. Pat into a rectangle, fold into thirds like a letter, pat out and fold into thirds again. Pat into a 1-inch thick rectangle, wrap in plastic wrap and refrigerate until the dough is firm, at least 2 hours and up to 3 days.

Preheat oven to 400 degrees. Cut the dough into 8 squares and shape into rounds. Brush the tops with the remaining buttermilk and sprink with black pepper. Bake until puffed and golden, about 30 minutes. Put the biscuits on a cooling rack.

Recipe adapted from "Cooking Scrappy" by Joel Gamoran

Comments

Zucchini Bread

Ingredients: 3 eggs 1 cup vegetable oil 1 cup brown sugar 1/2 cup sugar 1 teaspoon vanilla 2 cups zucchini squash, finely shredded 3 cups flour 1 teaspoon baking soda 1/4 teaspoon baking powder 2 teaspoons cinnamon 1 teaspoon salt Instructions: Preheat oven to 325. In a large mixing bowl beat eggs, then add oil, brown and granulated sugar, vanilla and zucchini; mix well. Set aside. In a medium mixing bowl sift together flour, baking soda, baking powder, cinnamon and salt. Gently combine egg mixture with flour mixture. Add nuts at this time if desired. Divide evenly between two loaf pans, coated with nonstick vegetable spray. Bake for 1 hour. Remove from oven. Adapted from meals.com

Pork & Sauerkraut

Ingredients: Huge hunk o' pork (butt or shoulder) 2-3 packages of sauerkraut Instructions: Poke pork with a fork all over. Place in a crockpot and top with the sauerkraut. Let it cook all day and serve with mashed potatoes. A Pennsylvania New Year's Day tradition!

Paleo Squoodles

Ingredients: 3 medium yellow squash (can also use zucchini) 1 scallions, chopped 1 tablespoon extra virgin olive oil Mix of salt, pepper, onion powder and garlic powder to taste (I use Camp Seasoning from http://thebutchershop.com/ ) Instructions: Cut the ends off of the squash, peel and slice into "noodles" with mandolin or spiral slicer. Heat 1 TBSP EVOO over medium high heat. Add the scallion and stir fry for about 1 minute. Add the "squoodles" and sprinkle with seasoning. Stir until heated through.

Kristy's Kitchen

Search This Blog