Skip to content

Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Mississippi Biscuits

We tested a lot of biscuits before discovering this recipe. I wanted to create the quintessential Mississippi biscuit. Before the testing began, I would have thought that the lard version would win out. Butter beat the others hands down.

Ingredients

2 1/2 cups Self-rising flour, cold

1/2 tsp Salt

1 stick Unsalted butter, frozen and shredded on the large holes of a box grater (may also substitute 1/2 cup Crisco or lard)

1 cup Buttermilk, cold

Instructions

Preheat oven to 475°F.

Combine the flour and salt in a large mixing bowl. Work in the cold butter with your hands until well combined. There should still be pieced of butter distributed throughout. Add buttermilk and stir gently until combined. Do not over mix.

Transfer the biscuit dough to a floured surface. Gently pat the dough to a rectangle about 1/2 inch thick. Fold the short ends of the rectangle into the middle and repeat this process four times. Cut out the biscuits using a 2- to 2 1/2-inch cutter and place them on a baking sheet lined with parchment paper. The biscuits should almost be touching each other. Bake until golden brown, about 10 to 12 minutes.

Recent Recipes

RSJ’s Greek Tzatziki

This is the style of tzatziki I fell in love with again in Greece - thick, cool, garlicky, bright and built around full-fat Greek yogurt and well-drained cucumber. The key is keeping excess water out of the sauce and giving it enough time to rest so the garlic, olive oil, herbs and acid come together. Once you eat the real thing in Greece, most American tzatziki tastes like yogurt that once heard a rumor about a cucumber.

Read more

Breakfast Casserole Number 3

Preheat oven to 325 degrees. Brown sausage in a large skillet and drain most of the fat. Add vegetables, garlic…

Read more

Amalfi Lemon Cake

There's a particular kind of sunshine that only shows up in citrus form, and this Amalfi Lemon Cake has it in spades. Bright, moist, and unapologetically lemony, it walks the line between a proper dessert and something you'd be just as happy eating with your coffee on a Tuesday morning. The glaze soaks into the crumb while the cake's still warm, so every bite carries that little pucker of acidity balanced against real sweetness. It's simple enough for a weeknight and pretty enough for company.

Read more