Karl Worley's Family Reserve Biscuits with White Lily Flour
Makes 5 large biscuits
  • 3½ cups (420 grams) White Lily All-Purpose Flour, divided
  • 3 tablespoons (36 grams) granulated sugar
  • 2 teaspoons (10 grams) baking powder
  • 1 teaspoon (3 grams) kosher salt
  • 2 tablespoons (28 grams) very cold unsalted butter
  • 2 tablespoons (28 grams) very cold lard or bacon drippings
  • 1 cup (240 grams) whole buttermilk
  • ⅔ cup (160 grams) heavy whipping cream
  • ¼ cup (57 grams) unsalted butter, melted
  1. Preheat oven to 425°F (220°C). Butter a 10-inch cast-iron skillet.
  2. In a large bowl, whisk together 2 cups (250 grams) flour, sugar, baking powder, and salt. Grate cold butter and cold lard or drippings into flour mixture, and toss to combine. Add buttermilk and cream, and stir just until combined. (It should resemble cottage cheese.)
  3. Place remaining 1½ cups (188 grams) flour in a medium bowl. Using a 4-ounce scoop or spoon, place one dollop of dough in flour; sprinkle flour on top. Pick up dough ball, and gently shake off excess flour. Place in prepared skillet. Repeat with remaining dough.
  4. Bake until golden brown and set, about 20 minutes. Remove from oven; immediately pour melted butter over biscuits. Serve warm.
Recipe by Bake from Scratch at https://www.bakefromscratch.com/karl-worley-family-reserve-biscuits/