| Recipe: |
Ok, ok, so anyone who knows me probably cannot believe that I'm posting this. Prior to yesterday, my view of lamb fat was "get it OFF my tasty lamb!" But for some reason (i.e. Binkley's Bacon & Cheddar Scones), and some other reason (Albertson's had a smokin' deal on something called "lamb breast" that contained, you guessed it, a LOT of lamb fat), I ran across this recipe while trying to figure out what to do with this cut of lamb. Long story (truncated), I am a believer. These are damn fine biscuits!
2 c. flour
2 t. baking powder
1 T. kosher salt
1/4 c. rendered lamb fat, plus a bit more for brushing tops, at room temperature
2 T. butter
3/4 c. buttermilk
Preheat oven to 400 F.
Mix flour, baking powder, and salt. Cut in lamb fat & butter until biscuit-y (you know what I mean). Make a well and add buttermilk. Stir just until it holds together. Turn onto counter with a little flour and knead 10 times. Press out to about 1/2" thick and cut into 12 biscuits. Put biscuits (so they are just touching) in a cast iron skillet (their idea) or onto any flat metal thing that can go in the oven (my take) and brush tops with a little more lamb fat. Bake until deep golden (about 25 minutes).
You can serve them with butter... but these babies don't even need it.
(original version from seriouseats.com)
|