The late Lola Mae Autry, from Whippoorwill Valley in Hickory Flat, Mississippi, favored a biscuit style known as “beaten,” which are rolled out thinner than softer, fluffy “catheads,” and are often served filled with razor-thin slivers of country ham. To make self-rising flour at home, follow King Arthur Baking Company’s suggested formula: For every 1 cup of all-purpose flour, whisk in 1½ teaspoons baking powder and ¼ teaspoon salt. Find all of our favorite Southern food here.

Lola Mae’s Biscuits Lola Mae’s Biscuits
These biscuits are simple, easy and delicious. The cast-iron pan adds great flavor and a certain down-home flare.
Yield: makes 12
Time: 35 minutes


  • 3 cups self-rising flour, plus more for dusting
  • 6 tbsp. vegetable shortening, cold
  • 1½ cups buttermilk


  1. Position a rack in the middle of the oven and preheat (with one of its racks positioned in the center) to 425°F.
  2. In a large bowl, using a pastry cutter or your fingers, work the shortening into the flour until it resembles coarse crumbs. Add the buttermilk and stir with a wooden spoon until the mixture just holds together. Gather the dough into a shaggy ball, then turn it on a lightly floured surface. Dust your hands with flour and knead the dough a few times to smooth it slightly, then use a flour-dusted rolling pin to roll it into a 13-inch circle about ½-inch thick. Use a 2-inch cutter to punch out 12 circles, then transfer the biscuits to a 12-inch cast-iron skillet (they will fit snugly). Bake until lightly browned all over, 15–17 minutes. Serve warm or at room temperature.

Nancy Silverton’s All-Butter Biscuits

Nancy Silverton's Butter Biscuit recipe
Matt Taylor-Gross

Treat these super-buttery biscuits like puff pastry for folds that separate into flaky layers when baked >