Bacon Biscuits with Rosemary and Chives

Directions

1. Cook the Bacon: In a skillet over medium heat, cook the bacon until crispy. Remove the bacon with a slotted spoon and drain on paper towels. Chop the bacon into pieces that are visible but not too large. Reserve 1/4 cup of bacon grease or fat.
2. Freeze the Fats: Pour the reserved bacon fat into a small aluminum bread pan. Freeze until solid. Freeze the butter as well. Once frozen, grate the butter and bacon fat into pea-sized pieces and return to the aluminum pan. Freeze again.
3. Prepare the Biscuit Dough: Preheat the oven to 400°F. In a large mixing bowl, whisk together the flour, baking powder, salt, and baking soda. Remove the fats from the freezer and quickly break them apart before combining with the dry ingredients. *Use a metal bowl filled with ice water – hold the outside of the bowl to cool your hands intermittently while working the dough to keep the fats cold.
4. Add Liquids: Stir in the buttermilk until just combined. Gently fold in the chopped bacon pieces, working quickly to maintain the cold temperature of the fats.
5. Shape the Biscuits: Turn the dough out onto a lightly floured surface and pat it into a 1-inch-thick rectangle. Cut the dough into rounds using a biscuit cutter or glass. Arrange the biscuits on a baking sheet lined with parchment paper, making sure they touch each other. This ensures they will rise properly and become fluffy.
6. Bake: Brush the tops with the beaten egg. Bake in the preheated oven for 12-15 minutes, or until golden brown on top.
7. Cool and Serve: Remove the biscuits from the oven and let them cool slightly before serving.