bread and pastry

Buttermilk Biscuits

Name: Buttermilk Biscuits
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 8 servings
Cuisine: bread and pastry
Ingredients: 330 g (11¾ oz) all-purpose flour; 3 tsp baking powder; 2 tsp salt; 1 tsp sugar; ¼ tsp baking soda; 200 g (7 oz) duck fat, frozen and cut in 2 cm (1-inch) pieces; 275 ml (1¼ cups) buttermilk, plus extra for brushing; Maldon salt for topping

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Prep

15 minutes

Cook

20–25 minutes

Total

40 min

Serves

8 servings

Tall, flaky, and golden on the outside, these duck fat biscuits have a richness that butter biscuits don't quite reach. The frozen fat keeps the layers distinct; the buttermilk gives them a clean tang.

Ingredients

330 g (11¾ oz) all-purpose flour
3 tsp baking powder
2 tsp salt
1 tsp sugar
¼ tsp baking soda
200 g (7 oz) duck fat, frozen and cut in 2 cm (1-inch) pieces
275 ml (1¼ cups) buttermilk, plus extra for brushing
Maldon salt for topping

Instructions

1
Preheat the oven to 220 °C (425 °F). Line a sheet pan with parchment.
2
Whisk the flour, baking powder, salt, sugar, and baking soda together in a large bowl.
3
Work the frozen duck fat pieces into the flour mixture with your fingers until the fat is in rough pea-sized pieces throughout.
4
Slowly mix in the buttermilk until the dough just comes together in a rough ball. Knead 3 times in the bowl.
5
Turn onto a lightly floured surface and knead 3 more times. Pat the dough into 4 cm (1.5-inch) thick disks.
6
Place on the lined sheet tray. Brush the tops with buttermilk and sprinkle with Maldon salt.
7
Bake, rotating once, for 20–25 minutes until deep golden brown.

Cook's Note

Keep the duck fat frozen until the moment you add it. Small, solid pieces of fat are what create the layers, if the fat warms up and blends fully into the flour, you get a flat, dense biscuit instead of a layered one.

Best Served With

Warm with butter and honey, alongside eggs and gravy, or with a fried chicken sandwich.

Why This Recipe Works

Duck fat has a higher ratio of unsaturated fat than butter, which means it stays flaky and doesn't compact as easily when cold. The result is more defined layers. Buttermilk reacts with the baking soda to add a slight rise and clean tang.

Make It Yours

Use cold grated butter if duck fat isn't available, freeze the butter and grate it on a box grater.
Add a handful of grated cheddar or fresh herbs to the dough.
Brush with honey butter right out of the oven.

Leftover Strategy

Reheat at 180 °C (350 °F) for 5 minutes. Also good split and toasted under the broiler.

Want to impress guests with this dish? Ask Jeff →

Pairing

Iced coffee, cold milk, or a Bloody Mary for a brunch table.