Beef tallow cheddar biscuits with sharp cheddar folded through every layer and garlic parsley butter brushed on hot. Nine pull apart biscuits, one square pan.
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How to make schmaltz and gribenes from one pound of chicken skin: a jar of rendered chicken fat for potatoes and matzo balls, plus the crunchiest snack you own.
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Render beef tallow from cheap butcher trimmings. Start with hard fat, keep the heat low, and a jar of clean white tallow keeps in the fridge for a year.
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Render lard in a slow cooker and get snow white, nearly neutral fat for pie crust, tortillas, and frying. Five hands off hours, no water, no scorching.
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