|Nutritional Guidelines (per serving)|
|Servings: 10 to 12|
|Amount per serving|
|% Daily Value*|
|Total Fat 5g||6%|
|Saturated Fat 2g||8%|
|Total Carbohydrate 19g||7%|
|Dietary Fiber 1g||2%|
|Total Sugars 1g|
|Vitamin C 0mg||1%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
The duck fat makes these biscuits especially tender and delicious. If you don't render your own duck fat, you can find it in some grocery stores and specialty markets. It's also available through Amazon.com and other online stores. You can use duck fat to make a variety of dishes and sides.
For light, flaky biscuits, mix and work the dough as little as possible, just until the dough is moist and holds together. Also, when you cut the dough with the biscuit cutter, don't twist. Try to remember to cut up and down. Twisting can cause them to rise lop-sided as they bake.
You will need parchment paper for this recipe.
2 1/4 cups (10 ounces) all-purpose flour
1 tablespoon plus 1 teaspoon baking powder, preferably aluminum-free
1/4 teaspoon baking soda
3/4 teaspoon salt
4 tablespoons duck fat, chilled in the freezer until solid, about 20 minutes
1 cup cold buttermilk, well-shaken
Heat the oven to 425 F.
Line a baking sheet with parchment paper.
In a medium bowl, combine the flour, baking powder, baking soda, and salt. Whisk to blend thoroughly.
Work the chilled/frozen duck fat in with a pastry blender until the mixture resembles a meal. Add the buttermilk and stir until just moistened. Turn out onto a floured surface and knead just 2 to 4 times. The dough will be soft.
Pat gently into a circle about 3/4 inches thick. Cut out with biscuit cutters and arrange on the prepared baking sheet. Gather up the scraps of dough and pat again into a small circle. Work the dough as little as possible.
Bake the biscuits for about 12 to 15 minutes, until golden brown.