Bacon and Caramelized Shallot Biscuits

When I was a kid, my mom used to tell me how when she was a kid she ate bacon fat sandwiches. Back then, smothering white lard over perfectly good bread seemed like a horrifying prospect. Now I realize she was on to something! In honour of my mom, these biscuits are unapologetically bacon-y, with bacon fat replacing the traditional shortening, and cooked crumbled bacon added for good measure. The caramelized shallots add a hint of sweetness, or you could go all savoury and swap those out with roasted garlic. Or you could add both! Either way, these are awesome with my White Bean, Bacon, & Rosemary Soup.

PS – Vegan readers, despite today’s bacon extravaganza you are on my mind! My next post will be for you.


White Bean, Bacon, and Rosemary Soup

Makes about 12 biscuits


  • 4 slices bacon
  • 2 tablespoons¬†minced shallots
  • Optional: 2 tablespoons roasted garlic
  • 2 teaspoons olive oil
  • 2 cups flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup bacon fat
  • 3/4 cup milk


  1. Cook the bacon and set aside.
  2. In a small frying pan, fry the shallots in the olive oil over low heat until soft and caramelized. Set aside.
  3. In a medium sized bowl, combine the flour, baking powder, and salt.
  4. Using a pastry blender or a fork work in the bacon fat until it is evenly distributed. The mixture will look like course crumbs.
  5. Stir in the milk until blended and then work the mixture smooth using your hands. Make sure everything is combined but don’t overwork it.
  6. Mix in the crumbled bacon, shallots, and garlic, if using.
  7. Dust your rolling surface with flour.
  8. Roll the dough out to about 1/2 inch thickness.
  9. Using a cookie cutter cut the dough into biscuits.
  10. Bake at 45oF for about 10 minutes.

Is there a food you turned your nose up at when you were kid that you love now?


One comment

  1. Pingback: White Bean, Bacon, and Rosemary Soup

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