The most wonderful time of the year…family gathering from far and wide, savory aromas filling the air, and the crisp air cooling off the last of fall. It’s Thanksgiving week in the Carolinas, and my husband and I have packed up our tiny family to make the trek to Blowing Rock – an annual tradition.
In our food bag, of course, are the ingredients for a Swann staple – Georgie biscuits. The most important component – White Lily Flour…the only brand he’d use for his famous biscuits.
For more than 30 years, my grandfather made these very biscuits every Monday morning for all National employees. (In full transparency, I may have eaten them every Saturday with his famous grits and eggs, too!) He also made them for all family Thanksgivings, and taught my sister and me his craft to pass on to our children.
Enjoy this recipe, and let me know your twists on the classic southern buttermilk biscuit!
Have a beautiful holiday, friends.
- 2 cups White Lily Enriched Bleached All-Purpose Flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/4 cup Crisco All-Vegetable Shortening (never skip the Crisco).
- 3/4 cup buttermilk (make sure it’s the real thing).
- 1/4 cup butter, melted (added for flavor and texture)
Steps to the best biscuits
- Preheat the oven to 475°F.
- In a separate bowl, combine flour, baking powder and salt. Cut in shortening with pastry blender (or a fork as we were taught) until crumbs are the size of peas. Mix in just enough buttermilk until the dough has left the sides of the bowl.
- Place dough onto lightly floured surface and gently knead until smooth. Roll out the dough until it is about a 1/2 inch thick and use a biscuit cutter to get the size that you want (we always used a water glass for the perfect shape). Place on baking sheet, about 1-inch apart.
- Bake for 8-10 minutes or until golden brown and brush with butter if you like!
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