Appalachian Food

How I Make Biscuits

pan of biscuits fresh from oven

After my post about The Deer Hunter making biscuits on the wood stove I received several questions about our biscuit recipe.

Way back when I was first married I tried to make biscuits the way that Granny did. Sometimes they’d turn out okay and other times they weren’t fit to eat.

One day I was complaining about my biscuits to Granny and she told me Pap’s mother made the best biscuits and she used only used cream and self-rising flour.

I bought a carton of whipping cream mixed it with my White Lily self rising flour and I’ve been making biscuits that way ever since.

I use a 2 to 1 ratio: 2 cups of self rising flour to 1 cup of cream. The ratio makes it real easy to increase the amount of biscuits or decrease as needed.

Mix flour and cream together and turn out onto a lightly floured surface. Kneed once or twice till mixture comes together, add a little flour if needed.

Flatten dough out with hand or a roller and cut with a biscuit cutter or glass.

Place biscuits on a baking pan and bake at 450 degrees for about ten to twelve minutes or till golden brown.

Tipper

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16 Comments

  • Reply
    Quinn
    February 20, 2020 at 8:45 am

    I’m with you, Tipper! Years ago I saw a “southern cooking” magazine at my dentist’s office, and there was a recipe for biscuits – that was where I learned about using cream to make biscuits. My my my. It was a revelation! Melt-in-your-mouth delicious.

  • Reply
    Sharon Schuster
    February 18, 2020 at 10:15 am

    One secret to a successful, fluffy biscuit is to listen for the whoosh sound of the air coming out of the dough when you cut it with a snuff glass. No air, no fluff. My grandmother always cut out her biscuits with a snuff glass – the perfect size for a biscuit.

  • Reply
    tmc
    February 17, 2020 at 6:54 pm

    That’s the way my Wife makes’m and they’re good.

  • Reply
    Gayle
    February 17, 2020 at 5:44 pm

    My recipe is 2 cups of White lily self-rising flour , 3 tablespoons of cold lard and 3 tablespoons of shredded cold real butter. Mix together; add 3/4 cup of buttermilk. Turn out onto a lightly floured surface. Kneed once or twice till mixture comes together, add a little flour if needed. Flatten and cut out with biscuit cutter. Put in a greased case iron frying pan. Temp should be 425 and cook till brown on top. I am going to try your recipe soon, sounds good.

  • Reply
    Gigi
    February 17, 2020 at 3:29 pm

    Those look delicious. I use White Lily too. I could eat em every day.

  • Reply
    SusieQ
    February 17, 2020 at 3:15 pm

    Thanks for sharing your recipe, gonna try it.. 🙂 My granny used Martha White self-rising flour, lard, and buttermilk , Martha White is what I usually buy ,but I’d like to try White Lilly also. Can’t wait to taste and see … .

  • Reply
    Gigi
    February 17, 2020 at 2:45 pm

    They look delicious. I absolutely love biscuits. I could eat them every day but not healthy for me.

  • Reply
    Ken Roper
    February 17, 2020 at 1:07 pm

    Tipper,
    Those biscuits look good! When I make dumplings, (Ingles don’t have those Pillsbury biscuits anymore, I guess they see more profit in the other kinds.), I spoon in the biscuit material for biscuits, not as a real biscuit is made, with flour and all, but I have more luck with the spoon-in type and some of the particles makes thicker gravy. Besides, I can’t stand to get that sticky stuff under my nails. …Ken

  • Reply
    Mary Lou McKillip
    February 17, 2020 at 11:52 am

    Your biscuit look so good but my best biscuit were made of white Lilly self rising and hog lard and sweet milk or buttermilk.

  • Reply
    Ed Ammons
    February 17, 2020 at 10:49 am

    One trick you may have discovered is in the flour you use. I’ve been reading up on bread and bread making. I didn’t know that there were different kinds of wheat used for different products. Loaf bread and pizza dough needs flour with more gluten, that being hard wheat. Pasta uses durum wheat. Biscuits need soft winter wheat. The kind grown here in the South. White Lily is made from soft winter wheat. The kind that grows right here in my neighborhood.
    When you make biscuits you don’t want to activate the gluten in the flour. Soft winter wheat has less gluten. The less stirring and kneading you do, unlike other breads, the softer and fluffier the biscuit.
    Now, armed with all that knowledge, I still can’t make a good biscuit. Even using your simple recipe I still can’t make a good biscuit. What am I gonna do?

  • Reply
    Larry Ball
    February 17, 2020 at 9:56 am

    I remember visiting my Grand Ma in East TN and watching her “pinching” her biscuits off. They were so light they seemed to want to float off your plate. Manna from Heaven came to mind.

  • Reply
    Melissa P. (Misplaced Southerner)
    February 17, 2020 at 9:29 am

    It’s hard to compete with a beloved grandmother who made “the world’s best biscuits.” I’ve tried over and over again to make them come out like hers (although I was never blessed to have any of hers, but my husband swears they were better than any – EVER). I’m going to try this recipe. I’m not going to tell him where the recipe came from and we’ll just see what he says. ;->

  • Reply
    Shirl
    February 17, 2020 at 9:17 am

    That sounds too easy for biscuits that look that good. I think I will try making dumplings using your biscuit recipe.

  • Reply
    Miss Cindy
    February 17, 2020 at 9:05 am

    Tip, it’s been a very long time since I made biscuits. Mine usually came out ok, though I made them different ways. Sometimes I used flour, shortening, and milk , sometimes flour butter and milk, and sometimes I used buttermilk in place of sweet milk. Depends on what I had at hand.
    I think the best ones were made with raw buttermilk but raw buttermilk is almost impossible to get now days!

  • Reply
    Jackie
    February 17, 2020 at 8:46 am

    I can understand increasing the recipe but not decreasing it. Just make more gravy.

  • Reply
    Gayle Larson
    February 17, 2020 at 7:26 am

    I don’t make biscuits often but this sounds better than the Bisquick recipe. I will give it a try.

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