Skillet Biscuits with Lamb Fat

[Photograph: Chichi Wang]

Skillet Biscuits with Lamb Fat

About This Recipe

Yield:makes a dozen biscuits
Active time:15 minutes
Total time:45 minutes
Special equipment:cast iron skillet, or cookie sheet
This recipe appears in: The Nasty Bits: Lamb Ribs


  • 2 cups flour, plus more for dusting
  • 2 teaspoons baking powder
  • 1 tablespoon kosher salt
  • 2 tablespoons rendered fat, at room temperature, plus 1 tablespoon more for brushing
  • 1/4 cup cream cheese or more butter, at room temperature
  • 3/4 cup buttermilk


  1. 1

    Preheat the oven to 400°F.

  2. 2

    Sift the flour, baking powder, and salt into a large mixing bowl. Using a fork or your fingers, cut in the fat and the cream cheese until you see pea-sized chunks of fat. Make a well in the center of the mixture and add the buttermilk, stirring with a wooden spoon or spatula until just incorporated.

  3. 3

    Dust your kneading surface with a bit of flour, then turn the dough onto the surface. Dust more flour on the top of the dough. Roll out the dough to a square with 1/2-inch thickness.

  4. 4

    Using a sharp knife, cut the square into a dozen biscuits. Arrange the biscuits in the skillet or on a baking sheet so that they are just touching. Brush the tops with the melted fat. Bake until deeply golden brown, about 25 minutes. Serve immediately.

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