Tasty Tuesday: Bacon Fat Buttermilk Biscuits with Black Pepper Gravy

WCCB Staff,

CHARLOTTE, N.C. — Chef Mara Norris with The Foodie School joins us to talk about the best ways to cook bacon and store that leftover grease to use as a secret ingredient later.

Bacon Fat Buttermilk Biscuits with Black Pepper Gravy

Biscuit Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoons salt
  • 1 ½ tsp. baking powder
  • 1 teaspoons baking soda
  • 1/4 cup vegetable shortening, cold
  • 1/4 cup butter, cold
  • 3/4 cups buttermilk, plus additional for brushing

Directions

  1. In a large bowl, combine dry ingredients together. Cut in fat with a pastry blender until the pieces are the size of peas. Add milk and gently incorporate with fingers by reaching to the bottom of the bowl and lifting through the flour while wiggling your fingers. Once the flour does not look dry, press all the ingredients together until a dough forms. Pour the dough out onto a sheet pan lined with a silicone mat and pat into a rectangle. Cut into 12 squares with a knife or bench scraper and separate on the sheet pan. Brush with additional buttermilk and sprinkle with salt and pepper. Bake at 375°F about 15-20 minutes until golden brown in color.

Black Pepper Gravy

  • 3 Tbsp. Butter
  • 1 Tbsp. Bacon Fat
  • 1/4 cup all-purpose flour
  • 2 cups milk
  • Salt & black pepper to taste

Directions

Melt Butter and bacon fat in a sauce pan. Whisk in flour until dissolved. Gradually whisk in milk. Cook gravy until thick and bubbly. Season with salt and pepper. Serve hot over biscuits. Refrigerate leftovers.





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