Bear Fat Buttermilk Biscuits

Adding rendered bear fat to your baked goods not only gives them a delicious flavor and flaky texture, but also ties your breakfast back to the early explorers and settlers that first wandered this land

By author of Timber 2 Table Wild Game Recipes Print Recipe
prep time
cook time
5-10
serves
Easy
difficulty

It isn’t much of a stretch to say that bear fat helped found this nation. Early settlers and explorers relied on bear fat to waterproof their leather clothes, gloves, and shoes. They used it to keep their guns lubed. They even used it as lotion to prevent dry, cracked skin caused by continuous sun and wind. But most of all, they used it as food. 

Bear fat has traditionally been used for everything from cooking to boot waterproofing.

Butter and oil weren’t exactly available in the wilderness, but bears were abundant and their thick, creamy layer of fat rendered down into an all-purpose oil that could be used for frying, mixing with fruit for pemmican, or for baking. 

Bake the biscuits to a golden brown.

Fast forward till today. Bear fat is still a tasty addition to any baked goods like pie crusts or biscuits. It’s easy to render the fat from your bear. This Timber2Table article tells you how to do it at home. Store your rendered bear fat in jars. 

Top the warm biscuits with a drizzle of honey.

Since bear fat tends to melt quickly, I like to store it in the freezer for an hour or so before mixing the biscuits for a better finished texture. Work quickly so that everything stays cold or else your biscuits won’t have the tender, flaky texture you want.

Store your bear fat in the freezer for better biscuits.

Don’t over mix the dough or your biscuits will be tough. These biscuits are perfect for breakfast or dinner. Try topping them with Uncle Josh's Sorghum for a tasty treat.

Serve your biscuits with your choice of toppings like sweet sorghum.

Ingredients

2 cups self-rising flour

⅔ cup buttermilk

½ cup chilled bear fat

1 tablespoon baking powder

2 teaspoons white granulated sugar

½ teaspoon cream of tartar

½ teaspoon salt

Cooking Instructions

In a large bowl, mix the flour, baking powder, sugar, cream of tarter, and salt.

Add a touch of baking powder to self-rising flour for extra rise.

Add the bear fat a spoonful at a time. Then quickly work it in with a fork while it is still cold.

Use a pastry cutter or fork to cut the fat into the flour mixture.

Stir in the buttermilk to form a sticky dough. Dump the dough out onto a floured surface. Push it out flat and roll it to ½ inch thickness. Fold it in half and roll it again to ½ inch. Fold it a third time and roll it again. 

Work the dough lightly and roll it out onto a floured surface.

Use a biscuit cutter or glass to cut roughly 3-inch biscuits. Place the biscuits on a baking sheet. You want them barely touching each other for best rise. 

Roll the dough and use a glass or a biscuit cutter to cut out biscuits.

Press together the dough scraps and cut out remaining biscuits. 

Place the biscuits on a baking pan just close enough to touch one another.

Move the biscuits into a preheated 400 degree oven. Bake for 12-14 minutes or until the biscuits have risen and turned golden brown. Brush the warm biscuits with melted butter or bear fat, if desired. Serve warm. 

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