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

Collard Greens with Ham

Ingredients: 1 ½ teaspoons of Kosher salt 2 pounds of collard greens; stemmed, washed in several changes of water, and coarsely chopped Chopped ham 1/4 cup chicken broth Instructions: Bring 2 quarts of water to a boil in a deep pot. Add the salt and greens and stir until wilted. Cover and cook until the greens are just tender (~7 minutes). Drain in a colander. Rinse the pot with cold water to cool and then refill with cold water. Pour the greens into the cold water to stop the cooking process. Gather a handful of greens, lift out of water, and squeeze dry. Roughly cut up the drained greens and sauté with your bacon fat and the ham. All you gotta do, is add ¼ cup of chicken broth, cover for 2 minutes and you’re done! Collards cooked this way aren’t overly bitter — perfectly tender, bright green, and delicious. Recipe from http://nomnompaleo.com/post/1...

Singapore Noodles with Chicken

Ingredients: 3 boneless, skinless chicken breasts 3 TBSP soy sauce 1 TBSP sesame oil 1/4 tsp garlic powder 1/8 tsp ground ginger 1 tsp sriracha sauce 8 oz rice noodles 1 TBSP curry powder 2 cloves garlic, minced 1 inch fresh ginger, minced 3 TBSP vegetable oil 1 bunch bok choy, chopped 2 medium carrots, sliced thinly 12 oz bean sprouts 2 bunches green onions, minced 1 tsp sriracha sauce Instructions: Cut the chicken into thin strips. Mix together the 3 TBSP soy sauce, 1 TBSP sesame oil, 1/4 tsp garlic powder, 1/8 tsp ground ginger and 1 tsp sriracha sauce. Place in a plastic bag with the chicken and allow to marinate. Place the dry rice noodles in a bowl and cover with room temperature water. Let soak for 15+ minutes. Drain in a colander after they are softened. Place on a cutting board and cut noodles into pieces (about 6" in length). Sprinkle the noodles with curry powder and toss to coat. Set aside. Mix together 2 TBSP soy sauce and 1/2 tsp sri...

Skinny Shrimp Spaghetti Alfredo

Ingredients: 12 fresh shrimp, peeled & deveined 2 TBSP EVOO Dash garlic powder Dash onion powder 4 oz. cooked spaghetti (I used gluten free) 1/2 TBSP butter 2 cloves garlic, minced 1 tsp cornstarch Pinch of ground nutmeg 2/3 cup chicken broth 2/3 cup shredded parmesan cheese 1/3 cup Greek yogurt Salt & pepper, to taste Instructions: Heat EVOO in saute pan. Add dash of garlic powder and dash of onion powder. When oil is hot, add shrimp and saute until shrimp are pink and cooked through. Set shrimp aside. Melt butter in saute pan. Add garlic and cook for about 1 minute. Combine nutmeg and cornstarch in a small bowl. Whisk in the chicken broth until smooth. Pour the mixture into the saute pan. Raise the heat and bring the sauce to a simmer, whisking occasionally. Whisk in 1/2 of the cheese and stir until it has melted. Remove the pan from the meat and whisk in the yogurt until the sauce is smooth. In a large bowl, toss the spaghetti with the Alfredo s...

Kristy's Kitchen

Search This Blog