Dolly Parton shared this biscuit recipe with Guideposts. Its short ingredient list includes flour, leavening, salt, lard or shortening, and buttermilk. Chilling the dough before rolling helps make the biscuits easier to handle before baking.

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Recipe Information

Prep Time: 15 minutes
Chill Time: 20 minutes
Cook Time: 13–15 minutes
Total Time: Approximately 50 minutes
Servings: Approximately 24 small biscuits
Difficulty: Easy — Level 2 of 5
Cost: Budget — $
Region / Ethnic Origin: Southern United States, Appalachian tradition

Ingredients

• 2 cups all-purpose flour, plus more for dusting
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/4 teaspoon baking soda
• 5 tablespoons lard or vegetable shortening
• 1 cup buttermilk

Preparation

1. Combine the dry ingredients. Sift the flour, baking powder, salt, and baking soda into a large mixing bowl.
2. Cut in the fat. Add the lard or shortening and work it into the flour with a pastry blender or fork until the mixture resembles coarse crumbs.
3. Add the buttermilk. Pour in the buttermilk and mix gently until a soft dough forms. If the dough is too sticky to handle, dust with a little additional flour.
4. Knead and chill. Turn the dough onto a lightly floured surface and knead lightly for approximately 2 minutes. Wrap and refrigerate for 20 minutes.
5. Heat the oven. Preheat to 450°F. Set out an ungreased baking sheet.
6. Roll and cut. Roll the chilled dough to approximately 1/2-inch thickness. Cut straight down with a 2-inch biscuit cutter, without twisting. Gather scraps gently and reroll as needed. Place the rounds on the baking sheet.
7. Bake. Bake for 13–15 minutes, until the biscuits have risen and the tops are golden brown. Transfer to a rack and serve warm.

Cook’s Notes

Keep the dough tender: Work it only as much as needed to bring it together. Excess flour and prolonged handling can make the biscuits tougher.

Chill before baking: The short rest makes the dough easier to handle and helps keep the fat cool.

Cut cleanly: Press the cutter straight down. Twisting can compress the edges and restrict the rise.

Yield: The number of biscuits depends on how closely the rounds are cut and how many times the scraps are rerolled.

Storage: Store cooled biscuits airtight for up to 2 days at room temperature or refrigerate for up to 4 days. Freeze well wrapped for longer storage and reheat before serving.

Serving Suggestions

Dolly Parton’s Southern Fried Apples: Spoon the warm cinnamon-scented apples over split biscuits for a comforting breakfast or brunch.

Dolly Parton’s Chicken and Dumplings: Serve warm biscuits alongside a comforting supper.

Beverage Suggestions

Instant Pot Iced Tea: A refreshing companion to a Southern breakfast or lunch.

Editorial Disclaimer: This recipe is part of an independent Carter Family Recipes collection celebrating the cooking traditions associated with Dolly Parton. It may be an adaptation or independently developed interpretation rather than an exact reproduction of a previously published recipe. Carter Family Recipes is not affiliated with or endorsed by Dolly Parton, Rachel Parton George, Dollywood, or their representatives.