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1
Position a rack in the upper third of the oven, then preheat the oven to 400 degrees F (205 degrees C).
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2
Line a half sheet pan with a silicone baking mat or parchment paper.
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3
Dust a work surface with flour.
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4
Stir together the flour, baking powder, and salt in a large bowl.
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5
Add the bacon fat and toss the pieces to coat them in the flour mixture.
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6
Working quickly and using just your fingertips, squeeze the pieces of bacon fat until flattened while continuing to toss them in the flour, then break the pieces up a bit more.
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7
Pour in the milk and buttermilk.
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8
Using a plastic bowl scraper, fold the flour mixture over the milk a few times to combine, just until the mixture has almost come together; the dough might be slightly shaggy at this point.
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9
Using the plastic bowl scraper, turn the dough out onto the work surface.
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10
Bring together then flatten with a plastic bowl scraper.
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11
Gently pat the dough out until about 1 inch (2.5 centimeters) thick.
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12
Using the scraper and your hands, fold the dough into thirds.
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13
Repeat the folding until the dough is firm, but not tough.
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14
Press the dough into a 4-by-12-inch (10-by-30 centimeters) rectangle about 1 inch (2.5 centimeters) thick.
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15
Using a bench scraper, cut the dough into eight equal squares (two rows of four).
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16
Using a spatula, transfer the biscuits to the lined pan and brush with buttermilk.
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17
Bake, rotating the pan about two-thirds of the way through baking, until golden brown, about 18 minutes.
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18
The biscuits are best if eaten within one hour of baking, but once completely cooled they can be stored (uncut) in a paper bag or cardboard box for up to 24 hours.
