Southern Cooking

Biscuits That Touch the Sky: A Family Heirloom Recipe

Biscuits That Touch the Sky: A Family Heirloom Recipe

Biscuits That Touch the Sky: A Family Heirloom Recipe

Breakfast of champions! These gorgeous golden mile-high biscuits with butter baked right in are a delightful treat. This recipe combines a 94-year-old grandma's technique with a dash of my own creativity. The result? Biscuits that are nothing short of amazing.



  • 3-4 cups White Lily (unbleached) self-rising flour
  • 1 stick of cold butter, grated
  • Buttermilk (enough to achieve the desired dough consistency)
  • Melted butter (for brushing before baking)


  1. Preheat your oven to 450°F (232°C).
  2. In a large bowl, add 3-4 cups of White Lily self-rising flour. Please note that exact measurements may vary, as this recipe relies on experience and feel.
  3. Grate a stick of cold butter into the flour. The cold butter will create those delightful pockets of goodness in your biscuits.
  4. Add buttermilk to the mixture, adding just enough to achieve the dough consistency you desire. It's a bit of a personal touch, so don't hesitate to go by feel.
  5. Gently fold the dough by hand 5-6 times in your biscuit bowl. This step helps ensure that everything is well combined.
  6. Pinch off portions of the dough and hand-roll them into biscuit shapes. Place these biscuits in a regular square bread pan with 1-inch sides, ensuring they touch each other.
  7. Once the pan is full, gently pat the biscuits down somewhat flat on top.
  8. Brush the tops of the biscuits with melted butter. This step adds a beautiful golden finish and extra flavor.
  9. Bake in your preheated oven at 450°F (232°C) until the biscuits are golden brown. The exact time may vary, so keep an eye on them. It's usually around 12-15 minutes.

These biscuits are a labor of love, blending tradition with a personal touch. Serve them hot with more butter, jam, or your favorite breakfast accompaniments. Enjoy your breakfast of champions!

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