The Nasty Bits

Skillet Biscuits with Lamb Fat

[Photograph: Chichi Wang]

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

Preheat the oven to 400°F.
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

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

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.