Mississippi Biscuits

Breads

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

Macaroni and Cheese

Growing up, elaborate mac & cheese wasn’t something that made its way to our dinner table. That’s not some sort of elitist statement. We grew up in a very modest way. It’s just that macaroni and cheese was something my mom never purchased at the store and therefore never served. This recipe is rich and indulgent with a blend of cheeses that create a creamy, savory masterpiece. Adding crispy fried shallots or crumbled bacon to the breadcrumb topping gives it a savory, satisfying crunch. The blend of cheeses—Velveeta for creaminess, Gruyere for nuttiness, Cheddar for sharpness, and Colby Jack for that buttery melt—makes all the difference.

Robert’s Christmas Turkey 2025

There's nothing like a well-roasted turkey to anchor a holiday table, and no one made it quite like my grandmother. She didn't wait until Thanksgiving to serve it. She'd roast a turkey once a month throughout the year, never mind the occasion. It was a staple at her table. My mother, on the other hand, always made a formal Christmas Eve dinner, complete with turkey, dressing, and gravy. As kids, the excitement of Christmas Eve was almost too much to bear. Those big dinners felt like the beginning of Christmas itself. It’s a memory that comes to mind every time I cook a turkey or make gravy. And a good gravy can make or break the meal. Making sure the roux browns just right and finishing the gravy with a touch of lemon juice or fresh herbs are tricks worth remembering. A little extra attention to the gravy goes a long way.

Bayou Bacon & Cheddar Spread

I can lay waste to a block of cream cheese with pepper jelly and crackers in a matter of minutes. It’s a weakness. No matter how hard I try to exercise self-control, I always find myself standing over the plate at a cocktail party, making it disappear without even thinking. This spread hits the same notes, but with a smoky, savory punch that’s hard to beat. It’s become a go-to for Christmas parties, and if you’re smart, you’ll double the recipe because it’ll be gone before you know it. It’s best when made a day in advance—giving all the flavors time to mingle.

RobertStJohn.com