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A savory layer-y dairy-free biscuit with rosemary-blackberry sauce

Serves 2 (7 Biscuits & 1/2c Jam)


For the Jam:

1 pint blackberries

2tbsp sugar

2tbsp water

2tsp cornstarch

1 sprig rosemary

For the Biscuits:

2-1/2c flour

2tbsp baking powder

1tsp salt

1/2c cold bacon grease, cubed

1c almond milk, less 1tbsp

1tbsp apple cider vinegar

2tbsp maple syrup

2 strips bacon, cooked, cooled, chopped


Start with the jam so it has time to cool. Combine all ingredients in small saucepan and bring to a boil over medium-high. Continue to boil 10-15 minutes until thickened. Remove from heat to allow further thickening. Take out rosemary sprig once cooled.


Preheat oven to 425 degrees and in food processor, pulse the first three ingredients. Pulse in the bacon grease until the consistency of breadcrumbs. Transfer to a medium sized bowl and stir in maple syrup, bacon and almond milk mixture until just combined. Dump out onto a floured surface and gently packed into a 1" thick rectangle. Fold like a letter: fold 1/3 onto the middle then cover with the other third and pat down to another 1" thick rectangle shape. Repeat two more times (three folds altogether).

Pat into a rectangle roughly 1" thick and use a 3in round biscuit cutter to cut your biscuit shapes. Be sure not to twist the biscuit cutter as that will ruin those wonderful layers you just made. (Check out the link below for a way to use up those biscuit dough scraps!) Transfer biscuits to a greased 10 inch cast iron skillet, touching or not it is up to you. Bake for 12 to 15 minutes until firm and lightly golden. Serve jam within delicious biscuits.


Freeze biscuits on a baking sheet in a single layer until solid, then transfer to a Tupperware or ziplock and freeze up to two weeks. Jam you can freeze in a Tupperware up to two weeks.