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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. remove from the heat.
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2
In a bowl, stir together the flour, baking powder, and salt. Pour in the melted fat mixture and stir until the flour is crumbly. Pour in the buttermilk and stir until a soft dough forms. Place the dough on a floured surface and knead for 2 minutes until the dough is firm and smooth. Cover the dough and let it rest for an hour.
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3
Divide the dough into eight pieces and roll each piece into a ball. 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 palote or rolling pin from the center out until the tortilla is thin and about 8 inches in diameter. Keep the rolled-out tortillas covered, side by side, until you are ready to cook. (I usually have one cooking as I roll out another.)
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4
In a dry cast-iron skillet heated over medium-high heat, cook each tortilla for 30 seconds on one side, flip it, and then cook for 1 minute on the other side. It should start to puff a bit. Flip it again and cook for 30 more seconds. Cover the cooked tortilla with a cloth until you are ready to serve. Repeat with the remaining balls of dough.
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5
Bacon grease is what's left over in the skillet after cooking bacon. While our great-grandmothers usually kept theirs in an old coffee can over the stove, to save my bacon grease, I pour it into a glass jar and store it in the refrigerator.
