{recipe} Fluffy Duck Fat Biscuits with Chives

I have a sister who’s lactose intolerant – she just can’t do the cow’s milk dairy. So I try my best to make things that she can eat and we can all enjoy. Ergo, duck fat biscuits with chives. Regardless of your relationship with lactose – these are a winner.

Duck fat is perhaps the finest fat there is, and in biscuits it really sings. I found a recipe (British, naturally) and did some adaptation and experimentation to get it just right. Since the original recipe called for milk, I substituted sheep’s milk yogurt which provides a little tang and is still fully allowable for those who can’t handle bovine products. You can serve these with tomato jam, some fresh honey, or just a big pat of butter.

Top tip: if you have leftover duck fat, cook a batch of popcorn in it- yummmm.

Duck Fat Biscuits with Chives
makes about 10-12 biscuits


  • 2 cups flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 4 ounces duck fat, frozen for 1 hour and cut in small pieces
  • 1/4 cup chives, chopped finely
  • 6 oz. sheep’s milk yogurt


  • Preheat oven to 425 F.
  • Put flour, baking powder, and salt in a food processor and pulse to mix. Add duck fat and pulse again until the mixture has pieces the size of lentils. Add chives and yogurt and pulse again a few times to form a dough. (Dough may be slightly sticky.)
  • Transfer to a floured surface and knead dough to make it come together, but no more than 2-3 times.
  • Use your hands to pat the dough into a 1/2 inch thick shape. Cut with a cookie cutter and transfer to a baking sheet. Press any remaining dough together and cut out more biscuits until dough is all used up.
  • Bake about 12-15 minutes, until biscuits have puffed and turned golden. Serve warm.

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1 Response

  1. December 14, 2012

    […] state at room temperature makes it a great non-dairy alternative for baking (did someone say biscuits?). Its high smoking point of approximately 375°F makes it more ideal than butter for frying or […]