When you combine Gus, bacon fat, and caramelized onions, there can only be one outcome: triple happiness.
I needed to feed Gus this weekend, and feeling lazy to make bread, I decided to give these sourdough biscuits a try. I got the recipe from the King Arthur Flour catalog awhile back because they were very intriguing (cue in imaginary beard stroking). The sourdough starter is not used for leavening, it's just for flavor. Then to "kick it up a notch" (a la Emeril), I substituted most of the butter out with rendered bacon fat I've been saving in the freezer for biscuits one day.
And finally that day had come!
These biscuits came out completely fabulous. Smoky bacon flavor, sweet caramelized onions, flaky/tender biscuit. There was a hint of sourdough flavor at the end, but nothing too overt. We just ate them straight, but they would be great as an accompaniment to soup or eggs as well!
You can find the recipe here: http://www.kingarthurflour.com/recipes/caramelized-onion-sourdough-biscuits-recipe. I used a 1/2 cup measure to measure out the bacon fat, and then added butter on top to reach the 1/2 cup volume called for. I chilled the butter/bacon fat before using. Also, the dough was sort of wet initially so I just lightly sprinkled both sides of the dough ball with flour before kneading and it was just right to bring it together. I patted the dough down into a rough square and just cut it into nine squares, rather than deal with round biscuit cutters and re-rolling dough.
I can feel my arteries clogging as I eat these, but hey, it's not every day you have a jar of bacon fat waiting for a higher purpose!