Bear Fat Biscuits Recipe, a Reward Worth the Work

There’s a kind of satisfaction that only comes from eating something you earned the hard way. A biscuit made with bear fat isn’t just food. It’s a story, a memory, a quiet nod to the long chain of hunters and foragers who made do with what the land offered.

I’d heard old-timers talk about bear grease being better than butter, how it makes biscuits so flaky they practically levitate off the pan. Turns out, they weren’t exaggerating.

Here’s how I do it.

Ingredients

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 6 tablespoons rendered bear fat, cold
• 3/4 cup cold milk

Start with two cups of flour, a spoon of baking powder, and a pinch of salt. Then comes the good stuff—six tablespoons of cold, rendered bear fat. You work it in with a fork until it looks like coarse crumbs. Pour in cold milk, stir gently, and whatever you do, don’t overmix. The dough should just come together, soft and a little shaggy.

I pat it out on the counter, cut rounds with an old glass I’ve used for years, and slide them onto a baking sheet. Twelve minutes later, they rise into golden, layered perfection.

They taste like something honest.  You bite into one and there’s a flake that melts right on your tongue, and you realize this is why you hunt.

Not for trophies. Not for grip-and-grin photos. But for moments like this, where the hunt comes full circle and the wild becomes something you can pass around a table.