Description
What a great way to use up any leftover chicken fat rendered out from roasting chicken leg quarters. Although not a healthy recipe, these biscuits are a minimal waste recipe, using any leftover chicken fat or broth you acquired when prepping some shredded chicken using leg quarters. They're delicious, roasty, crusty, and crumbly, making them a fun side at a gathering.
For a completely different biscuit recipe, check out my Cauliflower Biscuits, which are vegan, gluten-free, low calorie, and healthy!
For a completely different biscuit recipe, check out my Cauliflower Biscuits, which are vegan, gluten-free, low calorie, and healthy!
Time
Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Cost
Total Cost:
Cost per Serving:
$0.24
Ingredients
Serving(s)
Dry
- 2 2/3 cup All purpose flour
- 2 tsp Baking powder
- 1 tbsp Rosemary, dried
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 1/2 tsp Salt
Wet
- 1/2 cup Chicken fat
- 1/2 cup Chicken bone broth
Instructions
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- Preheat your oven to 425F, and line a cookie sheet with parchment paper.
- In a large bowl, whisk together the dry ingredients - flour, baking powder, rosemary, garlic powder, onion powder, and salt.
- Add in cold chicken fat and cold broth. Mix with your hands (wearing kitchen gloves) until you have a fully combined dough.
- Divide the dough into 8 equal pieces, about 71 g each. Roll into balls, place on the cookie sheet, and lightly flatten.
- Optionally, brush the tops with oil, butter, or chicken fat. Optionally top with flaky salt, sesame seeds, or everything bagel seasoning
- Bake at 425F for about 15 minutes. They should be lightly golden brown, lightly cracked, a toothpick to the center will come out clean, and the internal temperature will be about 205F.
Notes
- Butter will work in place of chicken fat.
- Water or buttermilk will work in place of chicken broth.
- For a slightly healthier biscuit, replace the 2 2/3 cup of white flour with either whole wheat flour (320 g) or oat flour (240 g).
You can also use 3 1/2 cups almond flour (400 g). Substantially more flour is needed to make this into a dough that isn't too wet or sticky. Because of the extra flour, the almond flour version will make 10 biscuits instead of 8.
The raw weights of each biscuit for white, whole wheat, oat, and almond flours are 71 g, 71 g, 61 g, and 65 g, respectively.
| Nutrient | White Flour |
Whole Wheat |
Oat Flour |
Almond Flour |
|---|---|---|---|---|
| Calories | 276 | 266 | 241 | 340 |
| Protein | 4.7 g | 5.9 g | 4.7 g | 9.1 g |
| Fat | 14.1 g | 14.7 g | 15.7 g | 32.0 g |
| Net Carbs | 30.8 g | 25.9 g | 18.9 g | 4.6 g |
| Fiber | 1.4 g | 4.6 g | 3.2 g | 4.2 g |
Nutrition Facts
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Servings: 8
Serving Size: 1 biscuit (~69 g)
Calories: 276
------------------------------------------
Total Fat: 14.1g (18%
18 % of Daily Value (78 g)
)
Saturated Fat: 4.2g (21%
21 % of Daily Value (20 g)
)
Polyunsaturated Fat: 3.0g
Monounsaturated Fat: 6.1g
Cholesterol: 12mg (4%
4 % of Daily Value (300 mg)
)
Sodium: 282mg (12%
12 % of Daily Value (2300 mg)
)
Total Carbohydrate: 32.2g (12%
12 % of Daily Value (275 g)
)
Fiber: 1.4g (5%
5 % of Daily Value (28 g)
)
Net Carbs: 30.8g
Total Sugar: 0.3g
Protein: 4.7g (9%
9 % of Daily Value (50 g)
)
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Vitamin B12: 0.02mcg (1%
1 % of Daily Value (2.4 mcg)
)
Vitamin D: 0.65mcg (3%
3 % of Daily Value (20 mcg)
)
------------------------------------------
Calcium: 71mg (5%
5 % of Daily Value (1300 mg)
)
Iron: 0.81mg (4%
4 % of Daily Value (18 mg)
)
Magnesium: 12mg (3%
3 % of Daily Value (420 mg)
)
Potassium: 202mg (4%
4 % of Daily Value (4700 mg)
)
:
:
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:
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71.9
:
23.1
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:
2.3
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