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

Ingredients

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

Directions

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.

Variation

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.