Here I serve Kentucky fried bacon atop a bacon fat–enriched biscuit ladled with creamy rich sausage gravy. Sometimes I add a fried egg, for good measure.
Make the biscuits:
In a large bowl, combine the flour, baking powder, baking soda, and salt. Using a pastry cutter, stir until the ingredients are incorporated. Cut in the bacon fat using your fingers or the pastry cutter until the mixture resembles coarse meal. Add the buttermilk and gently mix until the mixture just begins to come together.
Scrape the dough onto a lightly floured counter. Pat the dough into a rectangle about ¾ inch (2 cm) thick. Use a 3-inch (7.5-cm) round cutter to cut out biscuits. Press together the scraps of dough and repeat the process to make 8 biscuits.
Put the biscuits on the prepared baking sheet and brush the tops with the cream.
Make the sausage gravy: Heat the oil in a large sauté pan over high heat, add the sausage, and
To serve, split the biscuits in half, ladle some of the gravy over each half, and top each with a slice of the bacon. Garnish with more chives.
© 2019 All rights reserved. Published by Abrams Books.