Chicken Fat, Clementine & Sage Biscuits

Warm chicken fat biscuits, rich with sage,

balanced by the brightness of clementine.

Each bite finds its harmony,

softened in the embrace of melted cheese, the ultimate dip.

Borough Broth is my go to for Natural Chicken Fat with no additives.

Due to the nature of chicken fat, this dough softens very easily so If you have a warm kitchen, you may find it easier to roll the dough into a log and cut off rounds for baking. Use regular plain flour if Gluten Free is not required

Short, crumbly, cheesey, what more could you want?

chicken fat, cheese biscuits, biscuits for cheese, savory biscuits, savoury biscuits, chicken and sage, sage and onion, sage

Author: Suze Morrison

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Chicken Fat, Clementine & Sage Biscuits

Prep time: 20 MinCook time: 25 MinTotal time: 45 Min

Warm chicken fat biscuits, rich with sage,balanced by the brightness of clementine.Each bite finds its harmony,softened in the embrace of melted cheese, the ultimate dip.Due to the nature of chicken fat, this dough softens very easily so If you have a warm kitchen, you may find it easier to roll the dough into a log and cut off rounds for baking. Use regular plain flour if Gluten Free is not required

Ingredients

• 80g Chicken Fat, room temperature
• 100g Unsalted Butter, room temperature
• ½ tsp sea salt
• ½ tsp ground black pepper
• 2tsp Clementine Zest
• 200g Gluten Free Flour, or use Plain Flour
• 80g Ground Almonds
• 60g grated Parmesan cheese
• 1tsp Sage leaves, finely shredded, plus extra to decorate

Instructions

1. In a bowl, combine the chicken fat, unsalted butter, sea salt, ground black pepper, and clementine zest.
2. Mix with a wooden spoon until homogenous, this will take a few minutes, you are looking for a creamy consistency. Add the Gluten Free flour, Ground Almonds, Parmesan, and sage, and blend again with the spoon to form a dough, you can gently knead with your fingertips to bring it together.
3. Transfer the dough onto a piece of plastic wrap and cover, chill for 1 hour. Dust the dough lightly with flour, then roll it into sheet about the thickness of a pound coin. Using a cookie cutter, stamp out rounds and transfer to a lined baking tray, at this point you can press a small sage leaf onto the top of each biscuit. Freeze for at least 4 hours to allow the flour to fully hydrate and the dough to firm up.
4. Preheat the oven 165° C. Bake from frozen for 20 to 25 min until slightly browned, then let cool completely on a cooling rack.

https://gourmetglow.co.uk/recipes/chicken-fat-biscuits

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