Last month, I blogged about how we brought home the organic pork from the farm. Among the goodies was some amazing thick cut bacon. I had a discussion with the farmer, (the hubs dad) and he gave me the idea to keep the bacon fat to cook with. I don't normally do this, but the farmer pointed out that the pig ate an entirely organic diet and therefore it's fat contains good nutrients. So everytime I cooked bacon from the farm pig, I saved the bacon fat in the fridge. I decided to make drop biscuits with the bacon fat, I had this great recipe that called for shortening and I thought, I'll just substitute bacon fat instead of shortening. To make it extra special, I added a cup of shredded parmesan cheese. Oh hello goodness!
Adapted from Better Homes and Gardens Cookbook
2 cups all purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup bacon fat (bacon fat should be cool, or chilled in the fridge)
3/4 cup of milk
1 cup of shredded cheese of your choice
Turn on oven to 400 degrees.
Mix all the ingredients, drop dough onto greased baking sheet. Bake for 12 minutes for small biscuits or 15 minutes for large double biscuits or until lightly brown.