I would like to weigh in on the bacon fat option. I've found it needs to be frozen in order to work well. It's too soft otherwise. I use the butter and buttermilk combination for my biscuit but then melt some bacon fat in the cast iron skillet I bake the biscuits in. Just hot enough to melt it but not be really hot. Then i put the biscuits in, turning them over in the fat so both sides are covered. This produces a slightly balcony biscuit with a very crisp outside. These are very popular at my house.

• Reply