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Ingredients (in order of use):

8 oz Real Bacon, (Preferably without Nitrates/Nitrites), Cooked, chopped, 2oz "drippings" reserved

6.5oz White Lily All-Purpose Flour

1t Baking Powder

1/2t Baking Soda

1/2t Fine Real Salt

4oz Homemade "raw" Buttermilk

3oz Homemade "raw milk" Cottage Cheese

Method of preparation:

Put bacon drippings into a 6" cast-iron skillet, and place in center of oven. Set oven to 425F.

Stir together in a medium bowl the Flour, Baking Powder, Baking Soda and Salt until well-mixed.

In a separate small bowl, stir together the Buttermilk, Cheese and cooked Bacon.

When oven comes to 425F, fold wet ingredients into dry ingredients just until mixed.

Pull skillet of bacon drippings out of oven, pour hot bacon drippings into the Biscuit ingredients, and mix the drippings into the dough.

Gently but quickly remove the whole biscuit dough from the bowl, form into a ball with your hands, and place into the hot skillet. If desired, "cut" the dough into quarters in the skillet BEFORE baking.

Bake at 425F for about 28 minutes. Remove from oven and serve hot.

Oven Temperature: 425F

Time: about 40 min total

Number of Servings: 4

Presented By: Shawn Banks

Date: May 12, 2014

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