Thanks for this wonder article. I have just completed baking a batch of the Savory Cheddar cheese biscuits using 1/2 cup of milk and 1/2 cup of bacon fat rather than one cup of heavy cream. Here in the South, we do cook a fair amount of bacon and saving bacon fat as a seasoning is a custom in many households. The outcome was really good. The bacon flavor plays so well against the sharp cheddar cheese. The biscuits had a very tender crumb and a flakey exterior. I will certainly be making these again!

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