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.
Margaret Houston
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.”
