1/3 lb. Thin Sliced Smoked Bacon (your choice)
3 cups All-Purpose Flour
1½ tsp. Kosher Salt
1½ tsp. Baking Powder
¾ tsp. Baking Soda
5 tbsp. Cold Bacon Fat
1 ½ cups Heavy Cream
Cook bacon (see note) until crisp and drain on paper towels. Once cooled, chop bacon into very small pieces and set aside. You may refrigerate overnight. Take the bacon fat from cooking bacon and pour into a small bowl. Refrigerate until cold and solid. Again, you could leave overnight. In a large mixing bowl, combine the flour, salt, baking powder and baking soda. Now add the cold bacon fat and gently blend into the flour mixture with your hands. Do this until mixture looks like coarse meal. Next combine this mixture with the cream until loose dough forms. Scrape dough from bowl on to a flour surface and knead gently until smooth. Roll the finished dough into a 10x12 rectangle a half inch thick. Straighten up the sides and cut into 12 squares (3x4 cut) or into 8 rectangles (2x4 cut). If cutting the rectangles, you can then slice each corner to opposite corner to make a 16 triangles. You could also use a biscuit cutter if you desire. Once you have cut the biscuits, place on an ungreased baking sheet about an inch apart. Place the baking sheet in a 350 degree pre-heated oven for about 22 minutes or until golden brown. Cool biscuits on a wire rack. Best if served while still warm but able to handle.
Note: You can cook the bacon on top of the stove or in the oven. Your choice on how you want to do it. Just be sure to save the bacon fat as you need it for this recipe.
Note: I love bacon so I tend to error on the side of more bacon than less when trying to get a third of a pound.
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