Ingredients:
For the biscuits:
- 1½ tablespoons melted bacon grease (for a #8 cast iron skillet; double for a #10 skillet)
- 2 cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon baking powder
- 2½ cups buttermilk
For the bacon gravy:
- ¼ cup bacon grease
- ¼ cup all-purpose flour
- 1–2 cups water (adjust for desired consistency)
Instructions:
1. Prepare the skillet
Preheat oven to 425°F. Melt the bacon grease in a #8 cast iron skillet and spread evenly.
2. Make the biscuit dough
In a bowl, stir together the flour, baking soda, salt, and baking powder.
Pour in the buttermilk gradually and stir until a sticky dough forms.
3. Drop biscuits into skillet
Use a heaping serving spoon to drop portions of dough into the skillet. Spoon some melted bacon grease over the top of each to help them stay separate while baking.
4. Bake
Bake at 425°F for 25 minutes.
Broil briefly until the tops are golden and toasty.
Bacon Gravy
1. Make the roux
In a cast iron skillet, melt ¼ cup bacon grease over medium heat.
Add ¼ cup flour and cook while whisking until the mixture turns golden brown and fragrant.
2. Add liquid
Gradually pour in 1–2 cups of water while whisking until smooth.
Bring to a boil, then reduce heat to low. Adjust thickness by adding more water or cooking longer to thicken.
3. Serve
Pour the hot gravy over freshly baked cathead biscuits and enjoy.
Tips
- Ensure the bacon grease is well-melted and spread for even baking.
- The biscuits can be baked in any cast iron skillet; adjust bacon grease proportionally.
- For fluffier biscuits, avoid overmixing the dough.
- Gravy consistency can be customized: cook longer for thicker gravy or add more water for thinner gravy.