Duck Fat Biscuits
Recipe type: Breads
- 1 cup spelt flour
- 1 cup Park wheat flour (or bread flour)
- 1 Tbsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup frozen duck fat (I like to freeze my duck fat, or butter for that matter, in ½ cup portions specifically for biscuit baking)
- ¾-7/8 cup (180-200mL) buttermilk
- Preheat oven to 200C/425F. Line a baking sheet with parchment paper
- In a medium bowl, combine the flours, baking powder, baking soda and salt. Using a coarse grater, grate the frozen duck fat into the dry ingredients. Work together with your fingertips to incorporate the grated duck fat quickly until the entire mixture is like coarse pebbles. Add ¾ cup buttermilk and stir together with a wooden spoon until it comes together. Some weather makes the mixture a little drier on a given day and I say to have an extra tablespoon or two of buttermilk on hand to add in case this happens.
- Turn the dough on to the counter and knead very gently to bring together into a soft dough. Press out the dough into a rough rectangle about 2cm/1″ thick. Cut out squares with a knife (or use biscuit cutters, but that leads to wasted edge bits of dough, so I just tend to cut). Place the biscuits on the prepared baking sheet and bake in the preheated oven on the lower rack for 8-10 minutes or until golden brown on the bottom. Take out of the oven and allow to cool on the pan. Makes 8 biscuits. Serve as a part of brunch with sausage, eggs, and hollandaise sauce or simply with jam.