Learn how to make these light and tender buttermilk bacon biscuits! Bacon fat gives these biscuits deep smoky flavor and I recommend pairing them with blackberry jam for a wonderful savory sweet combination!
I really hope I get the opportunity to meet Alton Brown someday. And not just because I would be more star struck by seeing him than I would seeing Brad Pitt. But because I want to look him straight in the eye and tell him, “thank you.” Thank you for being the one that helped spark my passion for food. Thank you for teaching me so much about food. And just thank you for being your amazingly, awesome, nerdy, food sciencey, you.
I can’t even remember how I got started, but sometime in college I got addicted to his show Good Eats. I really wasn’t interested in cooking at the time and rarely did so. But his approach to cooking sparked my interest immediately. I love understanding the science behind baking and why things work. His show started me down this amazing path that I am on now. And I am so thankful for that.
Has anyone else discovered his new podcast, The Alton Browncast? I’m pretty much obsessed. I have been listening to it on my walks to school and work. The other day I was listening to his episode about biscuits and I just couldn’t get them out of my head. I wanted to try some of his tips on making beautiful and fluffy biscuits but I also wanted to use up some of the bacon fat that has been sitting in my fridge. That was pretty much my only change to Mr. Brown’s recipe and it resulted in some of the fluffiest biscuits I have ever made. I also paired them with some local blackberry jam and the savory sweet combo was pretty kick ass, if I do say so myself.
Quick update about school. It is amazing. Simple as that. I am learning so much and I know it is exactly where I need to be. I am never bored or ready to go home. I am just so eager to be there and learn and it is the best feeling in the world. Don’t get me wrong, I am exhausted after a long day of school and work. But I am exhausted in the best way. Thanks for hanging in there with me and my sporadic posting while I try to balance everything. I love you all.
- In a large bowl, whisk together flour, bacon, baking powder, and baking soda.
- Add the cold bacon fat into the dry ingredients and cut it into the flour with a pastry blender or a fork until the fat is the size of peas.
- Make a well in the center of the flour/fat mixture and pour in the buttermilk and stir just until combined.
- Knead the dough over itself in the bowl about 10 times.
- Refrigerate the dough for about an hour.
- Preheat the oven to 500ºF.
- Lightly flour a clean work surface and lay the cold dough on top.
- Lightly pat the dough out to about 3/4'' thick and stamp out with a biscuit cutter.
- Put the biscuits in a round baking dish with somewhat high sides (a cake pan or a springform pan works well.)
- Bake for a few minutes at 500ºF until the dough begins to rise, then turn down the temperature to 400ºF without opening the oven door and continue to bake until lightly browned. This should take about 12 mins total.
Adapted from Alton Brown's Southern Biscuit Recipe.
Tools I used and recommend for this recipe:
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