How to Make Biscuits With Beef Fat

beef fat

🥗Healthier: olive oil

💰Cheaper: vegetable shortening

Olive oil offers a healthier fat option while maintaining moisture.

buttermilk

🥗Healthier: Greek yogurt

💰Cheaper: milk + vinegar

Greek yogurt reduces calories while providing tanginess.

Measure out 400 grams of ice cold buttermilk and put it in the freezer for an hour before starting.

Measure 170 grams of beef tallow and warm it just enough to melt, but not hot.

Drizzle the melted beef tallow into the ice cold buttermilk while stirring to create little fat beads suspended in the liquid.

Mix the self-rising flour, extra leavening, and sugar in a bowl.

Stir the wet mixture into the dry ingredients just enough to incorporate into one shaggy mass.

Place the bowl in the fridge or freezer to keep the dough cold while cleaning up and preparing the workspace.

Scoop the dough onto a floured surface and roll it out to a square about three quarters of an inch thick.

Cut the square into 9 smaller squares using a floured knife.

Place the cut biscuits on a parchment-lined sheet tray with half an inch between each one.

Put the tray back in the freezer while preheating the oven to 450°F with convection on for at least ten minutes.

Make an egg wash by beating one egg yolk into a tablespoon of water.

Brush the egg wash over each biscuit before placing them in the oven.

Bake for about 15 minutes, rotating the tray after 8 minutes, and checking every couple of minutes until they are dark brown on top.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens