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!
I'm lazy with rolling out biscuits, so I just did drop biscuits. So much easier and creates a lot of yummy nooks and crannies. The recipe says it makes 12 biscuits, but I decided to make the biscuits extra large. So they are double-sized.
Don't they look fantastic? You must eat these right out of the oven, which is the best!
I paired the biscuits with some of the farm bacon and some sunny side up eggs. Delicious! With the bacon fat, it was the best tasting biscuit I've ever eaten because it tasted like... bacon! LOL. It was crunchy on the outside and warm, soft and flaky in the inside. Yum.
Here's the recipe:
Adapted from Better Homes and Gardens Cookbook
Drop Biscuits
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.
Enjoy!
ok so not fair I'm wiping drool from the monitor and I promise I can actually smell the bacon. I just placed my cutting order for half a pig raised by a high schooler in the 4H program at our local high school. Now I'll be counting the days until I get our bacon. Thanks Robin in SoCal
ReplyDeleteThey look delicious! Thanks for sharing the recipe!
ReplyDeleteI just finished my breakfast, but yours beats it! That looks absolutely delicious! I like that you added the parmesan cheese. Did that add a little something extra too?
ReplyDeleteYum -- I have heard about this before too - saving the bacon fat to cook with. I just always forget to do it!!
ReplyDeleteThose look absolutely delicious! I can't wait to try that recipe!
ReplyDeleteWe make lots of those! We call them "baking powder biscuits" back home and they are heavenly with beef stew ladled over them, yum!
ReplyDeleteThat's it, I'm coming over for breakfasst! LOL! I will be trying these this weekend, yum!
ReplyDeleteMmm...I knew it!! Everything tastes better with bacon (even if it is bacon fat!!). Looks delicious!
ReplyDeletemmmm that sounds soo good! I haven't made biscuits in ages, thanks for the idea.
ReplyDeleteYum that looks delicious. Good idea about saving the bacon from the organic pig to cook with. I did that with fat from an organic goose. although i had to use it with organic butter as it was too short by itself to make decent pastry.
ReplyDeleteYummmm - My mouth is watering even as my arteries harden!
ReplyDeleteSounds delicious...even though it cant be good for you! Bacon makes the world better. And fatter.
ReplyDelete