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

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