Cast-Iron Sourdough Biscuits with Black Pepper Gravy

Lard-cut biscuits bake blistering in cast iron, then swim in black-pepper bacon gravy laced with trail coffee. In Cast Iron on the Chisholm, such fare fueled the chuckwagon hour before false dawn on a northbound drive.

Serves 6

Estimate for one serving

• 300 cal
• 12g protein
• 24g carbs
• 8g fat
• 2g fiber

Every recipe here is free to read.

Ingredients

• 3 cups flour
• 6 tbsp lard
• 1 cup buttermilk
• 1 tbsp baking powder
• 1 tsp salt
• 6 slices thick bacon
• 2 tsp black pepper
• 1 small onion
• 1 cup strong black coffee
• 2 cups water

Instructions

1. 1Preheat a 12-inch cast-iron skillet in a 425°F oven for 15 minutes.
2. 2Cut lard into flour, baking powder, and salt until crumbly, then stir in buttermilk to form a soft dough.
3. 3Turn dough onto a floured surface, pat to 1-inch thick, and cut into 8 biscuits.
4. 4Carefully remove hot skillet from oven, place biscuits inside, and bake 12-15 minutes until golden.
5. 5While biscuits bake, cook chopped bacon and diced onion in a separate cast-iron pan until crisp, stir in black pepper and flour, then slowly whisk in coffee and water to make thick gravy.
6. 6Split hot biscuits and smother with black pepper gravy.