Every now and again I find myself in the mood to do some baking, and as I am currently out of homemade biscuits I thought I’d whip up a new batch. I was going to do my classic Cheese Biscuit recipe (which I will share next week!), but then I remembered a gem that Butler had tucked away in the fridge- lamb drippings! The Butler made roast lamb chops for the humans last week, but she saved the fat and the drippings and put them in the fridge. It would seem at this point that she isn’t going to do anything with them, so I decided to steal the opportunity and use them for myself.
- 1 1/2 cup of whole wheat flour
- 1/2 cup of lamb drippings (you could also use beef drippings, bacon grease, etc.)
- 1 egg
- 1/2- 3/4 cup of chicken stock – just enough to give you a doughy consistency*
*you can also use water, but chicken stock tastes better
- Melt the lamb drippings until they are liquid.
- Mix flour, drippings, and egg together in a bowl.
- Add chicken stock slowly while mixing until the mix is at a cookie dough consistency.
- Roll out the dough until it about 1/8 inch thick with a rolling pin, using small amounts of flour to prevent the dough sticking to the pin.
- Cut into desired shapes either using a knife or cookie cutter.
- Place of greased cookie sheet.
- Bake at 350 ° F for 15 minutes, or until biscuits get to desired crispiness.
This is a really simple recipe, but it is very delicious. It is important to first check that you have the correct ingredients.
And to make sure the shapes are cut correctly out of the dough. As you can see, I like to use various sizes of bone shapes as well as fire hydrants for variety.
And lastly proper spacial arrangement on the cookie sheet is important for maximum cooking efficiency.
Success! Bon Appetit!