Cherokee Biscuits

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8 biscuits Easy
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Ingredients (6)

  • 300 grams (2 cups and 2 tablespoons) white flour, plus additional for the work surface
  • 20 grams (1 tablespoon and 1 teaspoon) baking powder

  • 7 grams (1 1⁄8 teaspoon) fine sea salt

  • 120 grams (1⁄2 cup and 1 tablespoon) cold bacon fat with browned bits cut into 1⁄4-inch (6 mm) pieces
  • 125 grams (1⁄2 cup) cold whole milk

  • 125 grams (1⁄2 cup) cold buttermilk, plus additional for brushing the top of the biscuits


These biscuits have one key ingredient that makes all the difference in the world: bacon fat. And don’t you forget it. So you’re going to have cook some bacon before you make these biscuits. (Sigh.)

Besides that, the ingredients are pretty simple and straightforward. Remember, when you’re folding in the cold bacon fat, leave in little chunks to create the scrumptious flakiness that makes good biscuits so good.

If you love biscuits, you should see our sweet potato biscuits recipe and our cheddar biscuits recipe.


  1. 1Position a rack in the upper third of the oven, then preheat the oven to 400°F (205°C). Line a half sheet pan with a silicone baking mat or parchment paper. Dust a work surface with flour.
  2. 2Stir together the flour, baking powder, and salt in a large bowl. Add the bacon fat and toss the pieces to coat them in the flour mixture. Working quickly and using just your fingertips, squeeze the pieces of bacon fat until flattened while continuing to toss them in the flour, then break the pieces up a bit more. Pour in the milk and buttermilk. Using a plastic bowl scraper, fold the flour mixture over the milk a few times to combine, just until the mixture has almost come together; the dough might be slightly shaggy at this point.
  3. 3Using the plastic bowl scraper, turn the dough out onto the work surface. Bring together then flatten with a plastic bowl scraper. Gently pat the dough out until about 1 inch (2.5 centimeters) thick. Using the scraper and your hands, fold the dough into thirds. Repeat the folding until the dough is firm, but not tough.
  4. 4Press the dough into a 4-by-12-inch (10-by-30 centimeters) rectangle about 1 inch (2.5 centimeters) thick. Using a bench scraper, cut the dough into eight equal squares (two rows of four). Using a spatula, transfer the biscuits to the lined pan and brush with buttermilk.
  5. 5Bake, rotating the pan about two-thirds of the way through baking, until golden brown, about 18 minutes.
  6. 6The biscuits are best if eaten within one hour of baking, but once completely cooled they can be stored (uncut) in a paper bag or cardboard box for up to 24 hours.
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