Karl Worley’s Family Reserve Biscuits

This recipe comes to us from our friend Karl Worley at Biscuit Love in Nashville, Tennessee. “These biscuits are so special because they’re my grandma’s recipe and I love to share them with others,” said Karl of the biscuits that have made his restaurant so popular. Karl suggests topping them with sweet jams or savory gravy.

Ingredients

• 2 cups all-purpose flour
• 3 tablespoons sugar
• 2 teaspoons baking powder
• 1 teaspoon kosher salt
• 2 tablespoons butter, very cold
• 2 tablespoons lard, very cold
• 1 cup full-fat buttermilk

⅔cup heavy cream

• 1 ½ cups all-purpose flour, for shaping
• 4 tablespoons melted butter, for shaping

Directions

1. Preheat oven to 425 degrees F. Butter the bottom and sides of an 8-inch cast iron skillet.
2. Mix together dry ingredients. Grate the cold butter and lard into the dry ingredients and toss
3. to distribute. Pour the buttermilk and cream into the dry ingredients and mix until just barely

combined. It should resemble cottage cheese.

1. Use a 4-ounce scoop or spoon to place one dollop of dough into a bowl with the remaining
2. 105
3. flour. Sprinkle flour on top. Pick up the dough ball and gently shake off excess flour. Place

into the skillet very close together.

1. Bake for 20 minutes until golden brown and set.
2. Pour melted butter over biscuits as soon as they are out of the oven.

Chef Notes

1. Double the recipe for a 10 or 12 inch skillet.

Notes

From the Lodge Cast Iron cookbook I picked up during my visit to the Lodge Museum of Cast Iron in South Pittsburg, Tennessee (June 2026). Contributed by Karl Worley. Recommended cookware: 8 Inch Cast Iron Skillet.