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Family Reserve Biscuits

Karl Worley
This recipe results in perfect buttery, fluffy, golden brown biscuits!
5 from 1 vote
Course Bread
Cuisine American/Southern


  • 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

For Shaping:

  • 1 1/2 Cups Flour Low-Protein, A/P
  • 4 Tablespoons 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 ingredients and stir until just barely 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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