Thyme ramen biscuits

Saturday I made my weekly ramen. As I was straining the ramen stock from the instantpot, I had an idea. "What if I made biscuits with the fat?"

Normally I make chili oil with it, or I dump it down the drain. The oil is infused with all of the herbs and spices I put in my stock. Yesterday's ramen stock had my usual ingredients with the addition of Kombu and scallions. I used beef bones and pigs feet. I skimmed the fat and put it in the frig overnight. This morning, it was a nice solid block and about 1/2 cups worth.

Ingredients

2 cups AP flour
1/2 cup cold pork ramen fat
1/2 cup cashew yogurt
1/2 cup milk
1 Tbsp baking powder
1-2 Tb dried thyme
1 Tbsp sugar

Directions

Preheat over at 400F

Combine flour, baking powder and salt in a bowl. Stir to mix it well. Cut the ramen fat into cubes and add it to the flour. The fat is just replacing butter, so use the regular biscuit technique to mix. I like to use my hands and mix until there's no more big chunks.

Next I add the thyme, stir and add yogurt and milk. Mix it until it just forms a cohesive dough. Don't over mix it. Cut the biscuits into the shape you want and bake for 13-16min.

What does it taste like? At first you taste the thyme and yogurt. Then it changes to a subtle umami flavor. If you didn't know the fat came from ramen stock, you wouldn't know it.