That’s right. Bacon fat. Does it make it right by using nitrates-free bacon fat? How about the fact that the recipe uses non-gluten flour? I created this biscuit recipe a couple months ago. The biscuits were dense and deelish. The hubby thought they were sweet. Mama ate her biscuit as her dessert. Before I get to my recipe, you ought to know that I’m not a purist. Nor am I precise about things, unless I need and/or want to. In other words, I measure by intuition. Sometimes my dishes are just yummy divine. Sometimes not. Fortunately, that's not too often. Huh? INGREDIENTS About 1/2 to 3/4 cup mashed roasted sweet potato 4 to 5 roasted garlic cloves 1 egg 2 cups gluten-free flour A slight palm full of baking powder 2 heaping teaspoons (regular spoons) bacon fat Yogurt (plain) HOW TO MAKE 'EM Preheat oven at 400 degrees. Mash the sweet potato and garlic together. Beat in egg to mix. Combine dry ingredients. Then, cut in bacon fat until the mixture is size of rice grains.