RECIPE | BACON, EGG, + TABASCO BISCUITS

    This week's brinner was an ingenious experiment that against all odds turned out to be incredible. Daniel started whipping up a batch of biscuits while I was still at work, but unbeknownst to him we had no milk or butter. Always the pragmatic one, he subbed in what fat we had on hand for butter (which was bacon grease) and used water for milk. Initially, I was highly skeptical, but when the fluffy golden brown beauties came out of the oven I ate my words (pun intended). Southern cooking at it's finest, y'all. We fried up some bacon & eggs, slapped some mayo and tabasco on our biscuits, and reveled in what was possibly the fattiest meal consumed this week. See below for the biscuit recipe!

Bacon Biscuits

2 cups flour

1/2 cup water

6 tbs pork fat

1 teaspoon salt

1 tbs baking powder

1teaspoon baking soda

1. Whisk all dry ingredients in a non-reactive bowl.

2. Add bacon grease & mix until texture resembles corn meal.

3. Make a well in the middle and add water.

4. Mix with whisk until dough is evenly moist (should still be lumpy).

5. Turn out dough onto floured surface.

6. Press dough flat with hands until 1/2 in thick.

7. Sprinkle flour across the top of the dough, then fold the dough over in thirds (like you would fold a letter) and flatten (repeat three times, sprinkling flour each time).

8. Spread dough into a rectangle 1/2 inch thick and cut out 2 1/2 inch circles.

9. Place circles on a greased pan and press the center of each biscuit with thumb. 

10. Bake at 450 degrees for 15 minutes (or until golden brown). 

**If you want to make real biscuits, simply sub in milk and butter for the water and bacon grease.