Yonker Biscuits
Description
A cherished Southern classic, Yonker Biscuits carry the warmth and tradition of generations past. This simple recipe was handed down by Georgia Stripling Brown, who grew up on the Nobles farm near Chester—where biscuits were made three times a day. Originally made with lard, the recipe later adapted to use cooking oil, especially after World War II, when oil and flour were sold by the local Yonker store. These biscuits are tender, golden, and deeply comforting—a true taste of Southern heritage.
Ingredients
4 cups White Lily Self-Rising Flour
½ cup any cooking oil (vegetable or canola works well)
1⅔ cups buttermilk
Instructions
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