Maybe its because I have two kids in college in the south, or maybe its just because who in their right mind doesn’t like biscuits, it is my current obsession. When I was a kid, scratch biscuits came out of a can with a chubby dough boy on the outside, pop the can open, ta-da, biscuits in 15 minutes!

In searching for a biscuit recipe, I learned southern families make their biscuits in a wooden bowl. These bowls are handed down from grandmother to mother to daughter.  That struck a cord with me and I have been searching for a biscuit bowl of my own. A tall order here in California.  I thought about having one made but I would have to make a gazillion biscuits to justify the cost. Then, I came across a Peruvian wooden bowl at NapaStyle…shallow and wide, it fit the bill. Not an actual biscuit bowl but close enough! When I visit my kid in Nashville I may continue the search for a true dough bowl but for now this is it so its time to make some biscuits!

This first recipe comes from State Magazine in Tennessee.  From Tupelo Honey Cafe, not their signature AmAzing biscuit which I have had, but a nice tangy tender biscuit.  A key ingredient is White Lily Self Rising Flour, available in the South, it is a softer winter wheat flour, lower protein content (King Arthur Flour has a version), perfect for biscuits.


Make sure your ingredients are cold! Mix in the butter with a pastry blender, until the butter particles are pea size.  Use a light touch, don’t overmix.


I like this biscuit, but I wish the biscuit was taller, the search continues.

Tupelo Honey Cafe Biscuits

Tupelo Honey Cafe Biscuits


  • 2 cups White Lily Self-Rising Flour
  • 1 tablespoon sugar
  • ½ teaspoon salt
  • ⅓ cup chilled shortening, cut into pieces
  • ½ cup heavy cream
  • 1 cup buttermilk
  • Melted butter


  • Preheat oven to 425˚ and position oven rack slightly below center of oven. Lightly butter a round cake pan or cast-iron skillet. In a large mixing bowl, whisk flour, sugar, and salt. Snap pieces of shortening with your fingers until they’re no larger than peas. Make a well in the mixture and pour in cream and ⅔ cup of buttermilk. Using your hands, sweep in the flour and turn dough until dry ingredients are moistened and dough resembles cottage cheese, adding just enough of remaining ⅓ cup buttermilk to reach this consistency. Sprinkle rolling surface with flour. Turn dough out onto the surface and sprinkle top with flour. With floured hands, fold dough in half and pat it into a ⅓- to ½-inch-thick round, using additional flour as needed. Flour again if necessary and fold dough in half a second time. If dough is still clumpy, repeat folding process for a third time. Pat dough into a 1-inch-thick round. Dip a 2-inch biscuit cutter into the flour and cut out biscuits, ensuring you don’t twist the cutter. Place biscuits in pan, sides slightly touching. Brush tops of biscuits with melted butter and bake for 15-20 minutes, until light golden brown, rotating pan 180 degrees after 6 minutes. Remove from oven and brush biscuits again with melted butter. Yields 10 biscuits.
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