Country biscuits with bacon grease, looking for these recipes? check this for 6 best Country biscuits with bacon grease: Meatlovers Biscuits , Bacon and Sour Cream Biscuits FUSF , Bacon-cheddar Biscuits , Biscuits and gravy , Milk Gravy w/biscuits , Egg Gravy and Biscuits
Table of Contents
Recipe by: Katharine Doucet
5 slice Crisp bacon, drained and crumbled
2 tbsp Bacon fat, refrigerated until solid
1 cup Sharp cheddar cheese, shredded
2 cup Flour
2 tsp Baking powder
1/2 tsp Baking soda
1/2 tsp Salt
2 tbsp Chilled solid vegetable shortening
3/4 cup Buttermilk or sour milk
Preheat oven to 400°F.
In large bowl, stir together flour, baking soda, baking powder and salt. Cut in reserved chilled bacon fat and 3 tablespoons solid vegetable shortening until it resembles coarse meal. Stir in cheddar cheese and crumbled bacon, then add buttermilk. Stir until dry ingredients are just moistened (mixture may be slightly lumpy).
Transfer dough to lightly floured surface and knead several times until it just holds together.
With lightly floured hands, pat dough out 1/2 inch thick. Flour 2-inch round biscuit cutter and cut out biscuits, placing them 2 inches apart on ungreased baking sheet. Gather up scraps, pat out again and cut out more biscuits.
Bake 15 minutes, or until biscuits are lightly browned. Transfer to wire rack and serve warm or at room temperature.
Biscuits and gravy
Recipe by: candace
1 can flaky biscuits
1 packages jimmy dean sausage
1 salt and pepper
1 packages bacon
1 bacon grease
Prepare biscuits according to the directions on the can.
cook up bacon and save some of the grease in pan.
in another large skillet cook up the sausage, do not drain grease.
in a small bowl combine 1/2 cup flour with enough milk to make it creamy. add to the pan with cooked sausage. add enough milk to fill the pan up 3/4 full. add about 1/2 cup butter, keep whisking the gravy until it starts bubbling. then add flour and milk until you get the right thickness you desire. add salt and pepper to your taste.
break up your biscuits and cover with sausage gravy and enjoy.
Bacon and Sour Cream Biscuits FUSF
Recipe by: jimkmaus
2 cups AP flour
2 tbsp baking powder
1 tsp salt
2 1/2 tbsp chilled butter
2 1/2 tbsp chilled lard
1/3 cup milk
1/3 cup yogurt
1/3 cup sour cream
3/4 lb bacon
4 tbsp dark brown sugar
butter, kosher salt, and cane sugar to coat biscuits before baking
Preheat oven to 400º. Place bacon on wire rack in baking sheet. Coat with dark brown sugar.
Bake for 20 minutes, or until crisp.
Cool on rack.
Dice bacon, reserve.
Mix flour, salt, and baking powder in large mixing bowl.
Take butter and lard out of refrigerator. Slice into thin pieces, add to flour mixture.
With your fingers, rub butter and lard into flour mixture until they are pea-sized pieces, taking care to only use the tips of your fingers. Be sure to work quickly so the mixture does not heat up.
Pour in liquid. Using a flexible bench scraper or spatula, lightly combine ingredients until the dough just comes together. It should be on the liquidy side.
Add 3/4 of the bacon, reserving some for later. Fold lightly.
Turn onto well-floured board. Sprinkle flour on top, and flour your rolling pin.
Roll mixture out to approximately 8″x6″ x2″. Sprinkle sugar over dough.
Using a metal bench scraper, fold 1/3 over to middle, then fold the other 1/3 over so there are 3 layers. Flour the top slightly, roll out again to 12″x6″x2″, taking care to not work the dough too much.
Using a large ring, cut 6 biscuits, taking care to not twist the ring. Place on half baking sheet lined with silpat or parchment. Gently rework dough into same approximate shape, cut and place biscuits on a second lined half sheet.
Using a pastry brush, coat the tops of the biscuits. Sprinkle salt and sugar. Add the remaining bacon on top of biscuits.
Bake for 12 minutes or until golden brown on top, turning at 8 minutes.
Drizzle hot biscuits with maple syrup and serve warm.
Milk Gravy w/biscuits
Recipe by: renee
3 tbsp bacon grease
6 tbsp all purpose flour
4 cup whole milk
1/2 lb semi crispy, cooked, crumbled bacon
1 salt to taste
1 pepper to taste
6 to 8 biscuits of your choice.
heat bacon grease in a large skillet until hot.
add flour to the bacon grease and whisk together. keep heating until the flour is nice and browned. Change
pour in 2 cups of the milk while whisking vigorously. continue to whisk until all lumps are gone. Change
once its starring to bubble add rest of milk and continue to whisk to make sure it doesn’t lump up.
continue to cook and whisk until just before your desired thickness. but remember it does thicken as it cools. salt and pepper to taste once it starts to thicken a bit. you can do a finger test.. dab pinky finger into gravy and taste. add more salt and pepper if needed.
remove from heat. place 2 biscuits on a plate. Change
pour milk gravy over biscuits.. amount depends on what you like.. but I completely cover mine. Change
sprinkle crumbled bacon all over the top. Change
serve hot. great served with my bacon and jelly toasty and my bacon fried eggs! or serve alone.
Egg Gravy and Biscuits
Recipe by: LISA DUNSON
Bacon Grease or Vegetable oil-enough to cover bottom of pan
4 tbsp White lily self rising flour
1/2 cup Water
2 cup Whole milk
3 large eggs
1 Salt and pepper
Cooked crumbled bacon or sausage-optional
2 cup Self rising white lily flour
Handful of Crisco- do not substitute
1 cup Whole milk- OR 1/2 c whole milk and 1/2 cup buttermilk
A little flour to put on hands and work surface
Egg gravy: In deep frying pan. Add oil, until you can no longer see bottom of pan. Let it get warm,add 3-4 tbsp self rising white lily flour. Stir to brown color, then add 1/2 c water, 2 c milk, let it cook to bubbly then add 3 eggs, continue to stir until eggs are done, and gravy thickens. Add salt and pepper. Also, while its thickening up u can add crumbled up bacon or sausage that you have cooked already. Also, during this whole process you have to stay with it, stirring.
Biscuits 2 cup self rising white lily flour. Crisco-handful, milk-about a cup…I crumble Crisco shortening into the flour, add the milk and mix with hands. Then use extra flour to dough it out into a ball, then I pinch dough individually and add to a biscuit pan that I have covered with Crisco, and you can pat them down or leave as is.
Recipe by: skunkmonkey101
4 cup self-rising flour
1/2 cup lard
1 cup milk
As needed butter for top of biscuits
12 ounces corned beef
1/4 pound smoked sausage
1/4 pound sliced smoked bacon
To taste Heinz 57 steak sauce or HP sauce
To taste mayonnaise
Preheat oven 450 degrees Fahrenheit
In a mixing bowl add four and cut the lard Change
Add milk and knead into a ball Change
Heat an oven safe skillet and form the dough into balls and flatten just a bit and add to the heated skillet. Change
Bake in oven for 15-20 minutes. When the biscuits are done add a little butter on the tops of biscuits. Change