Excerpted from our Making Dough cookbook by Russell van Kraayenburg.
YIELD: 6 biscuits | PREP TIME: 30 minutes | BAKE TIME: 12 minutes
1 pound Biscuit Dough, prepared as at left
3 ounces cold, chopped duck fat
2 ounces (4 tablespoons) unsalted butter
½ small white onion, sliced
1 ounce all-purpose flour
2 cups whole milk
2 teaspoons salt
1 teaspoon ground black pepper
2 teaspoons fresh tarragon, diced
2 teaspoons chives, thinly sliced
1. Preheat oven to 425°F. Prepare biscuits as described, but replace butter with duck fat. Bake as instructed.
2. While biscuits bake, make the gravy: melt butter in a large skillet over medium heat. Add onions and cook, stirring constantly, for about 8 minutes, until translucent. Reduce heat to low and add flour. Cook, stirring constantly, for 2 minutes so that the flour flavor cooks out.
3. Pour in milk while stirring. Increase heat to medium and bring mixture to a boil. Cook for 5 to 10 minutes, until thick. Remove from heat and add salt, pepper, tarragon, and chives.
4. Serve biscuits with warm gravy.
Bacon Fat Biscuits
Using a different fat can dramatically affect the flavor of a biscuit. See for yourself: Substitute bacon fat for the duck fat and omit the chives and tarragon. This variation makes a more traditional biscuits and gravy dish.