2 cups all-purpose flour
4 tsp. baking powder
¼ tsp. baking soda
1 tsp. salt
1 tsp. sugar
4 tbsp. bacon grease (chilled or room temperature)
¾ to 1 cup cold whole buttermilk
2 tbsp. butter, melted for brushing (optional)
- Preheat oven to 450 degrees.
- Sift the flour, baking powder, baking soda, salt, and sugar together in a large bowl. Blend the bacon grease into the flour with your hands.
- Make a well in the center of the flour mixture, then slowly pour in part of the buttermilk and stir. Add just enough, stirring until a dough forms. STOP adding buttermilk as soon as it’s dough – even if you haven’t yet added the full ¾ to 1 cup.
- Turn the dough out onto a floured surface. Knead, roll, and pat to shape into a slab of dough about half an inch thick. Use a biscuit cutter to cut out as many rounds as possible (recipe should make 6-8). Of course you’ll want to pull scraps together and roll into a smaller slab to cut a couple more to maximize your yield.
- Place biscuits on a baking sheet, so that they are touching. This will provide the support they need to “climb” as they bake. (Optional: Brush tops with melted butter before baking for browner tops.)
- Bake for 10 to 12 minutes, until the biscuits have risen and the tops have begun to brown. Serve warm.