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1
Combine the bacon grease and butter in a pot and cook over medium-low heat until bacon grease and butter have melted.
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2
Remove from heat.
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3
In a bowl, stir together the flour, baking powder and salt.
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4
Pour in the melted fat mixture and stir until the flour is crumbly.
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5
Pour in the buttermilk and stir until a soft dough forms.
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6
Place the dough on a floured surface and knead for 2 minutes until the dough is firm and smooth.
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7
Cover the dough and let it rest for an hour.
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8
Divide the dough into 8 pieces and roll each piece into a ball.
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9
One at a time, place a dough ball on a floured surface, pat it out into a 4-inch circle, and then roll with a rolling pin from the center out until the tortilla is thin and about 8 inches in diameter.
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10
Keep the rolled-out tortillas covered, side by side, until you are ready to cook.
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11
(I usually have one cooking as I roll out another.)
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12
In a dry cast iron skillet heated over medium heat, cook each tortilla for 30 seconds on one side, flip it, and then cook for 1 minute on the other side.
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13
It should start to puff up a bit.
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14
Flip it again and cook for 30 more seconds.
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15
Cover the cooked tortilla with a cloth until you are ready to serve.
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16
Repeat with the remaining balls of dough.
