Cut out biscuits using a 2-inch round cutter and place on a parchment-lined baking sheet, spacing the biscuits about 1 1/2 inches apart. The recipe makes about 1 dozen biscuits on the first pass.

Cut out biscuits using a 2-inch round cutter and place on a parchment-lined baking sheet, spacing the biscuits about 11/2 inches apart. The recipe makes about 1 dozen biscuits.

Ingredients for Dolly Parton Biscuits This recipe comes together with just a few simple ingredients: all-purpose flour, baking powder, salt, baking soda, lard or vegetable shortening and buttermilk.

4. Add lard to flour. 5. Cover lard with flour and mix by using a spoon or two knives. 6. Stir in buttermilk until 7. Spoon biscuit batter into muffin tin. 8. Bake for 20 minutes.

Toss to blend well. Add the lard and butter. Using your hands or a pastry blender, work the fat into the dry mixture until the mixture resembles coarse oatmeal.

Dolly says not to be afraid to use lard and butter in your recipes: "You can't get that good taste without all that stuff," she says. That goes for Dolly Parton's buttermilk biscuits, too.

If you’re making your list and checking it twice for Thanksgiving, scratch off that tube of refrigerated biscuits. The same goes for those bland lumps from the freezer case. In no more time than ...

UpdatedOct 25, 2013 1:19 p.m. BISCUITS Classic Buttermilk Biscuits From Houston Chronicle Recipe Archive Makes 12 to 16 biscuits Article continues below this ad 5 cups sifted, unbleached all ...