Pioneer Biscuit update

About a month ago I posted about my Pioneer Evening, where I made a pair of recipes from Ree Drummond. I loved the pot roast recipe that I got out of that, but the biscuits left definite room for improvement. Yesterday we hosted some friends for breakfast, and it seemed like the right time to give those biscuits another shot.

Well, another try was made and this time they ended up much more successful than the prior attempt. I made one change to the recipe and used a combination of bacon fat and shortening instead of butter, and I heated the oven to 425 degrees instead of 475 degrees and watched the biscuits until they were done. They did take a little bit longer to bake, but not so much longer that it would have thrown anything off. It took them about 12 minutes instead of 8-10 like the recipe says. 

The biscuits were soft and flavorful, probably owing to the majority of bacon fat that was used instead of butter. I did also sprinkle in a little thyme and some onion powder to add some additional flavor to the mix. Add these biscuits to a breakfast with scrambled eggs, hash browns, bacon, mimosas, and some fresh fruit and you definitely have yourself a winner!

Thanks for sticking it out until I had a chance to try these biscuits again - if was definitely worth the wait!