Dolly Parton's Famous Biscuits

Couldn’t end a week of celebrating the life of Dolly Parton without making her famous buttermilk biscuits — especially on a Saturday. 🤍 Dolly Parton’s famous buttermilk biscuits — full recipe in caption. These are true old-fashioned Southern biscuits, and the secret is the fat. Dolly’s recipe calls for lard, which helps give the biscuits that tender, flaky texture and old-fashioned flavor. Vegetable shortening works too, and if you don’t have either, you can substitute cold butter cut into small cubes — but lard really does make a difference here. Ingredients: • 2 cups all-purpose flour, plus more as needed • 1 tbsp baking powder • 1 tsp salt • 1/4 tsp baking soda • 5 tbsp lard or vegetable shortening • 1 cup buttermilk Butter substitution: Use 5 tbsp very cold butter, cut into small cubes, in place of the lard or shortening. Directions: 1. Preheat oven to 450°F. 2. Sift the flour, baking powder, salt and baking soda into a large bowl. 3. Cut in the lard or shortening until the mixture resembles coarse crumbs. If using butter, keep those cubes as cold as possible. 4. Add the buttermilk and gently mix until a soft dough forms. Add a little more flour if the dough is too sticky. 5. Knead gently for about 2 minutes. Wrap and refrigerate for 20 minutes. 6. Roll the dough on a lightly floured surface to about 1/2-inch thick. 7. Cut straight down with a 2-inch biscuit cutter or glass. Place about 1 inch apart on an ungreased baking sheet. 8. Bake for 13–15 minutes, until puffed and golden brown. Biscuit tips: • Lard is worth using if you have it. It’s part of what gives these biscuits their traditional texture and flavor. • Don’t overwork the dough — gentle handling keeps the biscuits tender. • Cut straight down rather than twisting the cutter so the biscuits can rise properly. • Keep your fat cold, especially if you’re substituting butter. #DollyParton #ButtermilkBiscuits #BiscuitRecipe #SouthernRecipes #EasyRecipes