Gorgeous Golden Mile-High Biscuits

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Breakfast of champions, inspired by a 94-year-old grandma’s technique and my own recipe.


  • White Lily (unbleached) Self-Rising Flour
  • Cold butter, grated
  • Buttermilk
  • Melted butter (for brushing before baking)


  1. Preheat Oven: Preheat your oven to 450°F.
  2. Mix the Ingredients:
    • In a bowl, combine White Lily self-rising flour and grated cold butter. No specific measurements, but approximately 3-4 cups of flour and a stick of grated butter.
  3. Add Buttermilk:
    • Gradually add whole buttermilk to the mixture until the dough reaches the desired consistency.
  4. Knead and Shape:
    • Fold the dough by hand 5-6 times in a biscuit bowl.
    • Pinch off portions of the dough and hand-roll them into biscuits.
  5. Arrange in Pan:
    • Place the shaped biscuits in a square bread pan with 1-inch sides, touching each other.
  6. Flatten and Brush with Butter:
    • Gently pat the biscuits down to make them somewhat flat on top.
    • Apply melted butter to the surfaces of the biscuits using a brush
  7. Bake:
    • Place in the oven that has been preheated and bake until the biscuits achieve a golden brown color.
  8. Serve and Enjoy:
    • Let the biscuits cool for a bit before serving.


  • For optimal results, use White Lily unbleached self-rising flour.
  • Grating cold butter into the flour ensures a buttery flavor throughout the biscuits.
  • Adjust the amount of buttermilk until the dough reaches the desired consistency.
  • Hand rolling and patting the biscuits down contribute to their rustic texture.

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