Ricotta and Bacon Biscuits

1: Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.

2: In a large bowl, combine the flour, baking powder, salt, and pepper. Add the butter and bacon fat and rub it into the flour until it resembles coarse meal.

3: Add the chopped bacon and scallions.

4: In a separate bowl, combine the ricotta cheese and egg; mix well.

5: Add the wet mixture into the dry mixture and stir until just combined.

6: Turn the dough onto a lightly floured surface and pat into a ¾” thick rectangle or disk. Fold the dough in half, turn it 90 degrees, and pat into a ¾” thick rectangle or disk. Repeat this process 4 more times.

7: Cut the biscuits with a 2” round cutter and transfer them to the prepared baking sheet. Press together the scraps and cut 1-2 additional biscuits.

8: Brush the tops of the biscuits with buttermilk very lightly and sprinkle with sea salt and black pepper.

9: Bake for 15-17 minutes or until golden brown. Serve warm or at room temperature.