Chef Karl Worley’s Biscuit Recipe

On my recent trip to Nashville, I asked Chef Karl Worley, proprietor at Biscuit Love in Nashville, Tennessee, if he’d like to share a biscuit recipe with us.

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

Ingredients:

• 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 Tablespooons Butter, Melted

Directions:

1. Preheat oven to 425 degrees.
2. Butter the bottom and sides of a 10 inch cast iron skillet.
3. Mix together dry ingredients.
4. Grate the butter and lard into the dry and cut into dry ingredients.
5. Pour buttermilk and cream into dry and stir until just combined. It should resemble cottage cheese.
6. Use 4 ounce scoop or spoon to place dollop of dough into a bowl with the remaining flour.
7. Sprinkle flour on top. Pick up dough ball and gently shake off excess flour.
8. Place into the skillet very close together.
9. Bake for 20 minutes until golden brown and set.
10. Pour butter over biscuits as soon as they are out of the oven.

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