Chef Karl Worley’s Biscuit Recipe
He said yes, and he sent over this recipe.
I’m a biscuit fanatic myself, and I make them all the time. I made a batch of biscuits by his recipe, and I’ll just be honest: my biscuits didn’t turn out looking or tasting like his biscuits. As a result, I must highly recommend that you read his biscuit recipe out of curiosity and admiration for his biscuit-making art and science, then get on the road to Nashville to taste his biscuits first hand as soon as possible.
Family Reserve Biscuits
- 2 Cups Flour, Low-Protein, A/P
- 3 Tablespoons Sugar, Granulated
- 2 Teaspoons Baking Powder
- 1 Teaspoon Salt, Kosher
- 2 Tablespoons Butter, Very Cold
- 2 Tablespoons Lard, Very Cold
- 1 Cup Buttermilk, Full-Fat
- 2/3 Cup Heavy Cream
- 1 1/2 Cups Flour, Low-Protein, A/P
- 4 Tablespooons Butter, Melted
- Preheat oven to 425 degrees.
- Butter the bottom and sides of a 10 inch cast iron skillet.
- Mix together dry ingredients.
- Grate the butter and lard into the dry and cut into dry ingredients.
- Pour buttermilk and cream into dry and stir until just combined. It should resemble cottage cheese.
- Use 4 ounce scoop or spoon to place dollop of dough into a bowl with the remaining flour.
- Sprinkle flour on top. Pick up dough ball and gently shake off excess flour.
- Place into the skillet very close together.
- Bake for 20 minutes until golden brown and set.
- Pour butter over biscuits as soon as they are out of the oven.
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