These crispy-all-over, supremely decadent tasting biscuits are unlike others.

Because they have a novel ingredient that you might just guess from my cheeky photo.

Yes, duck — as in fat.

There’s no butter or shortening in these babies. Just a generous amount of lavish duck fat along with buttermilk.

This fabulous biscuit recipe is from “Still We Rise” (Clarkson Potter, 2023), of which I received a review copy.

It’s by Erika Council, creator of the Southern Souffle blog and chef-owner of Bomb Biscuit Co. in Atlanta’s Old Fourth Ward historic district where Martin Luther King Jr. was born.

As she writes, this book embodies the “gospel of biscuits,” the heritage and heart these rounds of little more than flour, fat, and dairy have carried over generations, especially among Black home-cooks who proudly perfected them for their families.

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