Work as quickly as possible when incorporating the bacon drippings and butter so that they stay cold, which creates the distinct biscuit layers we all know and love.
- 3 cups self-rising flour, plus more for dusting
- ¼ cup bacon drippings, chilled and cubed
- ¼ cup unsalted butter, chilled and cubed
- 2 tablespoons chopped fresh chives
- 1 cup whole buttermilk, chilled
- 1 large egg
- 1 teaspoon water
- ¼ teaspoon kosher salt
- In a medium bowl, add flour. Using a pastry blender or 2 knives, cut bacon drippings and butter into flour until lard is in pea-size pieces. Stir in chives. Refrigerate for 20 minutes.
- Preheat oven to 475°. Line a jelly roll pan with parchment paper.
- Make a well in center of mixture. Add buttermilk, stirring until dough is moist. Turn dough out onto a lightly floured surface. Lightly sprinkle flour over top of dough. Fold dough 3 to 4 times. Pat dough on a lightly floured surface to ¾-inch thickness. Using a 2½-inch biscuit cutter dipped in flour, cut dough, reshaping scraps and flouring as needed.
- Place dough rounds on prepared pan. Refrigerate for 15 minutes.
- In a small bowl, whisk together egg, 1 teaspoon water, and salt until frothy. Brush tops of biscuits with egg mixture. Bake until golden brown, about 15 minutes. Serve warm.