Karl Worley’s Family Reserve Biscuits with White Lily Flour

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Karl Worley is so dedicated to the craft of biscuit-making that he created Biscuit Love, his celebrated Music City breakfast and brunch hot spot, as a love letter to the doughy Southern staple. He learned to love biscuits from the time he was a boy growing up in the Southern Appalachians, eating his mother’s biscuit recipe that had been passed down through his family for generations. Now, his Family Reserve Biscuits serve as the backbone of the Biscuit Love menu. Because quality flour is essential to a biscuit’s flavor, Karl turns to White Lily for this recipe. White Lily imparts down-home flavor to these biscuits and makes for an extra tender crumb. In addition to White Lily flour, Karl has another biscuit trick up his sleeve. He adds lard to this recipe for irresistibly flaky layers. If you don’t have lard on hand, fry some bacon in a pan and use the leftover drippings. It’s the perfect excuse to have a side of bacon with your warm biscuits.

Don’t miss out on our National Biscuit Month giveaway, hosted by White Lily! Win a trip for two to Charleston, South Carolina, by baking these biscuits and uploading a photo of them on Instagram! Follow @thebakefeed and @whitelilybaking, and use @whitelilybaking#thebakefeed, #whitelilyflour, and #contest in your caption to be entered to win! Visit our Instagram post for more details.

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.


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