Praise The Lard Biscuits - Southern Biscuits for Sunday Morning

The key to making great southern biscuits is to start with the right kind of flour. The south's own, white lily flour, is the best but likely won't be found by yankees on the sheelves of stores located in the north. White lily flour is made with southern winter wheat which has a lower protein count. Because of this biscuits turn out fluffy; which it why biscuits down here taste so darn good.

The second trick is the buttermilk. Stores in the Carolinas carry an old-timey type of buttermilk that has real butter flakes in it. If you look in the picture to the right you'll actually see the yellow flakes floating in the buttermilk. This helps to make the biscuits flakey. 

Lastly, you need the right kind of sausage. Neese's southern style country sausage is the best. The sausage is a local favorite and is produced just 30 minutes north of our house; so you can't get meat more fresh then this. It still comes wrapped in a wax paper package just like it did 100 years ago.



Since Karen's friends came to visit us in North Carolina I decided it would be a good idea to treat them to a traditional southern breakfast. So for Sunday morning I poured them orange juice and fixed bacon, buttermilk pancakes, and my very own, made from scratch, "Praise the Lard" Biscuits. Biscuits so good they are reserved for the Sabbath.