Buttermilk Duck Phat Biscuits

By Jeffrey Ingledue

Not just for breakfast anymore.

Preperation | 10 min

Cooking | 12 min

Servings | 8 - 10


2 ¼  cups (10 oz.) all-purpose flour

 ¼  tsp baking soda

 ¾  tsp salt

 4 Tbsp Traditional Duck Phat, chilled in the freezer until solid, about 20 minutes

 1 cup cold buttermilk, well-shaken


  1. Preheat oven to 425˚ F.

  2. Combine flour, baking powder, baking soda, and salt in a medium bowl and whisk thoroughly.

  3. Work frozen Duck Phat in with a pastry blender until the mixture resembles course meal.  You can also use a pastry cutter or two knives.

  4. Add buttermilk and and gently stir until just blended.

  5. Turn the mixture onto a floured surface and knead lightly, about 4 times, until it all comes together and is soft.

  6. Pat gently into a circle about ¾ inch thick.

  7. Cut out with biscuit cutter and arrange on the baking sheet lined with parchment paper.  Reform scraps and finish cutting biscuits.

  8. Bake 12 to 15 minutes, until golden brown.

Don't Forget The Phat


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