Karl Worley, who with his wife, Sarah, runs Nashville’s Biscuit Love, a veritable shrine to the Southern staple, knows biscuits. Most people, he says, don’t think about how few ingredients there are in biscuits. “Flour is eighty-five percent of the taste. Whenever possible I tell folks to buy a local flour.” Worley also lobbies for the purest buttermilk you can find (“No fillers like tapioca! Just milk and culture”) and real honest-to-goodness lard.
But don’t worry. “You’re not going to do anything wrong,” Worley says. “You’re making biscuits, and that brings people around the table. That’s what we’re missing these days.”