O.K. So I have all this lovely goose fat from roasting a Christmas goose (no joke, the bird gave off at least 2.5 cups of fat!). It’s so absolutely delicious that I’ve just been spreading the stuff on toast (hey, it has less Saturated fat than butter!). Because it’s so good, I want to make biscuits with it to go with my goose stew I’ll be making tomorrow.
I have a general idea that the amount of goose fat being substituted for butter needs to be decreased, but I’m not sure how much.
Any ideas out there?