Recipe: Duck Fat Biscuits with Tarragon Gravy
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.
Born and raised in Texas, RUSSELL VAN KRAAYENBERG may sit you down for a stern lecture if you confuse barbecue with grilling. His blog Chasing Delicious was a Saveur finalist for 2012’s best baking and desserts blog, and his work has been featured on such sites as Lifehacker, Co. Design, Business Insider, The Kitchn, Live Originally, The Daily What, Quipsologies, Neatorama, Explore, and Fine Cooking, among many other personal, cooking, design, and art blogs.