Because let’s be honest… everything is better with bacon fat. These are dangerously easy, wildly indulgent, and baked in cast iron so the bottoms get that crispy, golden magic. Soft inside. Crispy edges. Zero regrets.
1. Preheat oven to 450°F.
2. Add 4 tbsp bacon fat to a 9-inch cast iron skillet and place in the oven to melt.
3. In a bowl, work cold butter into flour. Add salt and milk, stirring just to combine. Dough will be very wet — that’s exactly what you want.
4. Let dough rest 2–3 minutes to hydrate.
5. Carefully remove skillet and drop dough by spoonfuls (9–10 biscuits).
6. Bake 14–16 minutes until golden and bubbling.
Serve piping hot.
