Ingredients
Equipment
Method
- Heat oven to 425°F (220°C).
- In a large bowl, add together the flour, salt, and sugar and stir or whisk until well combined.
- Add the cold bacon grease or cubed butter straight from the fridge. Quickly work it into the flour with your fingertips or a pastry cutter until it resembles coarse breadcrumbs.
- Pour in the buttermilk a little at a time, stirring gently until a soft dough forms.
- Lightly flour your surface and roll dough out with a rolling pin or just press it out like I do, to about ¼ inch thick.Fold it back on itself and repeat 2-4 times to make the biscuits flakier, if you prefer.
- Cut biscuits using a biscuit cutter, a sturdy glass, or even a cleaned tuna can. Don’t twist as you cut - just press down.Twisting can stop the biscuits from rising properly. Re-roll scraps gently to get as many biscuits as possible. I usually end up with 12 - 16 as our family prefers substantial sized biscuits like the canned Grand biscuits size.
- Place biscuits in your parchment lined cast iron baking dish, making sure they touch as this helps them rise higher.
- Brush tops with the egg wash if you want that deep golden finish.
- Bake for 15–20 minutes until golden brown, depending on your oven and altitude. For me it's closer to 20 minutes. Enjoy straight away!
Video
Notes
Storage
Store the baked biscuits in an airtight container for 2–3 days at room temperature.
Freeze baked biscuits for up to 1 month. To reheat, pop in a 350°F oven for 8–10 minutes if you’re reheating a batch, or for just one biscuits just microwave for 30 seconds covered with a slightly damp paper towel.
Nutrition information is automatically calculated, so should only be used as an approximation.