Growing up, the only biscuits my family ever had came out of the Pillsbury can. I would be lying if I told you that there isn't a can of them in my fridge right now. They are perfectly buttery, quick, and delicious biscuits that I'll probably never really rid myself of.

Frankly, it wasn't until I was enrolled in culinary school that I had homemade biscuits. Of all the things my mother made from scratch, biscuits just weren't one of them.

When I finally tasted the difference between homemade and store bought, I understood the hype. Homemade biscuits are incredibly easy to make and, depending on which recipe you follow, the ingredients are probably already in your kitchen.

However, the biscuits I'm showcasing today aren't that kind of recipe. Because I'm extra AF, I tried to think of a way to add my own little twist on an American favorite. After much consternation (not really), it dawned on me "duhhhh, put duck fat in it!"

Using some duck fat I picked up from the Buford Highway Farmer's Market, some chives from my garden, and left over cheese from the Tomato Carpaccio Salad, I have created some amazing biscuits.

I totally understand that sourcing duck fat can be a hassle, so just use unsalted butter or pork fat if that's easier to find.

I'm all about adding your own twist to any recipe so feel free to add or subtract any ingredient you want.

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