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Rendered in small batches from our pastured pork, this traditional cooking fat has a clean, smooth texture and delicate flavor. Raised on 7,600 acres of certified organic, regeneratively managed land, our pork fat reflects our commitment to thoughtful stewardship and whole-animal use.
Perfect for roasting, sautéing, frying, or baking, it adds richness and beautiful crispness to everything from vegetables to pastries.
Buttermilk Biscuits (A Perfect Way to Use Rendered Pork Fat)
Ingredients
8 cups all-purpose flour
2 tbsp baking powder
2 tsp baking soda
2 tbsp salt
3 cups cold rendered pastured pork fat
3 to 3½ cups cold buttermilk
Instructions
Preheat oven to 425°F and line baking sheets with parchment.
In a large bowl, whisk together flour, baking powder, baking soda, and salt.
Add the cold rendered pork fat in chunks and work it into the flour using your hands or a pastry cutter until the mixture resembles coarse crumbs.
Pour in 3 cups of buttermilk and gently mix until just combined, adding more as needed. The dough should be soft but not sticky.
Turn onto a floured surface, pat to 1-inch thick, and fold over itself 2–3 times for flaky layers. Pat out again.
Cut biscuits and place on baking sheet.
Bake 15–18 minutes, until golden brown.
Makes about 30–36 biscuits.
Rendered in small batches from our pastured pork, this traditional cooking fat has a clean, smooth texture and delicate flavor. Raised on 7,600 acres of certified organic, regeneratively managed land, our pork fat reflects our commitment to thoughtful stewardship and whole-animal use.
Perfect for roasting, sautéing, frying, or baking, it adds richness and beautiful crispness to everything from vegetables to pastries.
Buttermilk Biscuits (A Perfect Way to Use Rendered Pork Fat)
Ingredients
8 cups all-purpose flour
2 tbsp baking powder
2 tsp baking soda
2 tbsp salt
3 cups cold rendered pastured pork fat
3 to 3½ cups cold buttermilk
Instructions
Preheat oven to 425°F and line baking sheets with parchment.
In a large bowl, whisk together flour, baking powder, baking soda, and salt.
Add the cold rendered pork fat in chunks and work it into the flour using your hands or a pastry cutter until the mixture resembles coarse crumbs.
Pour in 3 cups of buttermilk and gently mix until just combined, adding more as needed. The dough should be soft but not sticky.
Turn onto a floured surface, pat to 1-inch thick, and fold over itself 2–3 times for flaky layers. Pat out again.
Cut biscuits and place on baking sheet.
Bake 15–18 minutes, until golden brown.
Makes about 30–36 biscuits.
