L Lanningham-Foster

Department Chair

Department: Food Science and Human Nutrition


My recipe story: I am from the south. We have biscuits or cornbread with so many meals. My grandmothers and mother made biscuits and I learnded to make them as well. We always had biscuits with ham during the holidays. Biscuits mean family to me. When I moved to the midwest and tried making biscuits, something was different. As I read some cookbooks, I discovered it was because in the south we use softer wheat flour. The flour is what makes the difference, so that is why I list the type of flour for my recipe. You can also mix some cake flour with harder flour (but that’s more complicated than just buying good southern flour!)

Biscuit Recipe


  • 2 cups self-rising White Lilly flour (you can buy it on Amazon) – DO NOT use all-purpose flour or you will have flat biscuits
  • Pinch of sugar
  • 1.5 cups of heavy cream


  1. Set oven at 450 degrees.
  2. Line a baking sheet with parchment paper.
  3. Mix flour and sugar together.
  4. Pour all of the cream into the flour mixture all at once.
  5. Stir with a whisk until the dough starts to come together. All of the flour and cream will form a dough.
  6. Dust counter with flour. Roll out dough ball onto the flour.
  7. Knead the dough by hand for about 1 minute. The dough will be smooth. Pat the dough into a square or any shape you prefer.
  8. Cut the biscuits with a sharp knife into squares, rounds, triangles, any shape will do – cookie cutters are also fun.
  9. Space out the biscuits on the baking sheet and bake in hot oven for about 15 minutes until lightly browned.

Serving Suggestions

Serve warm with butter, jam, cooked apples, fried chicken, ham, gravy (especially sausage gravy)–everything tastes good with biscuits! You can also use this recipe to create a biscuit layer to cook on top of your favorite chicken-pot-pie filling.

Recipe adapted from Lanningham-family recipe and American Test Kitchen