Trisha Yearwood shares her 'Grandma's Sky-High Biscuits' recipe for Thanksgiving (2024)

One of Trisha Yearwood's must-haves on Thanksgiving is her "Grandma’s Sky-High Biscuits."

The singer, chef and best-selling author says the biscuits come from a recipe that's been passed down in her family and she hopes to keep the tradition going for years to come.

"My grandparents, they had a big dairy farm and my grandmother would work in the field in the day and then she would come in for lunch and she would cook for whoever was going to be eating -- it might be four people, it might be 20 people," Yearwood said in an interview with "Good Morning America."

"And my mother was the only daughter so she was the helper -- and these biscuits were huge," she added.

Yearwood said the recipe produces "the perfect combination of a dinner roll and a biscuit all in one" and these biscuits in particular were a favorite of her grandfather's.

"He called them 'cathead biscuits' and I've actually heard other people call biscuits cathead biscuits,'" she said with a laugh. "It must be a thing -- biscuits the size of a cat's head."

"It's a great memory, and so for my sister and I, the whole tradition of taking recipes that have been in our family for generations and making them ours and passing them down to our kids is really what it's all about," she continued. "I hope that in, you know, 20 years when my grandkids are grown and telling their stories to their families that they talk about my grandparents and the big sky-high biscuits."

MORE: Trisha Yearwood shares her Thanksgiving recipe for sweet potato pudding

Yearwood, who released her latest cookbook "Trisha's Kitchen: Easy Comfort Food for Friends and Family" in September, said these will be a hit with everyone at your table this year.

"This is the day everybody saves up for," she said. "And I feel like no matter what you have on the table, there needs to be a biscuit to sop up the gravy, to just kind of pull everything together. The sky-high biscuits are perfect for that because they're big and they hold a lot of gravy."

Here is the full recipe:


5 cups all-purpose flour, plus more as needed
1½ teaspoons baking powder
1 teaspoon baking soda
Kosher salt
5 tablespoons sugar
¼ cup warm water (90° to 110°F)
2 (¼-ounce) packets active dry yeast (4½ teaspoons)
1 cup (2 sticks) butter, cut into small cubes and chilled, plus more for greasing and 4 tablespoons (½ stick), melted
2 cups buttermilk


1. Preheat the oven to 425°F.

2. In a large bowl, whisk together the flour, baking powder, baking soda, 11/2 teaspoons salt, and 3 tablespoons of the sugar.

3. In a small bowl, combine the warm water, yeast, and remaining 2 tablespoons sugar. Stir until the yeast has dissolved. Let stand until bubbles appear, 2 to 3 minutes.

4. Using your hands, mix the 1 cup (2 sticks) cold butter into the flour, breaking the butter into small pebbles, until the mixture resembles coarse meal. Make a well in the center and add the buttermilk and the yeast mixture. Gently fold the flour into the wet ingredients. Keep mixing until a ball starts to form, then flour your hands and gently knead in the bowl 12 to 15 times, to create a smooth dough. If the mixture is too sticky to easily knead, sprinkle 2 to 3 tablespoons of flour over the top as you knead. Cover with a clean dish towel or plastic wrap and let rise in a warm place for about 1 hour.

5. Transfer the dough to a well-floured work surface. Flour your hands and press the dough out to 2 inches thick. Fold the dough in half, press it out again to 2 inches thick, then fold and press again into a 2-inch-thick square slab.

6. Grease a 10-inch cast-iron skillet with butter. Cut the dough into 12 equal squares and tuck the corners under to make each biscuit into a ball, trying not to mash down too much, then add to the greased skillet. The biscuits will be snug and puff up together when they bake. Brush the tops of the biscuits with melted butter and sprinkle each with a pinch of salt.

7. Bake for 24 to 28 minutes, until golden brown and a toothpick inserted between the center biscuits comes out clean. Brush again with melted butter and serve warm.

Reprinted with permission from "TRISHA’S KITCHEN: Easy Comfort Food for Friends and Family" Copyright © 2021 by Trisha Yearwood with Beth Yearwood Bernard. Photography © 2021 by Ben Fink. Reproduced by permission of Mariner Books, an imprint of HarperCollins Publishers. All rights reserved.

Trisha Yearwood shares her 'Grandma's Sky-High Biscuits' recipe for Thanksgiving (2024)


What happens when you add more butter to biscuits? ›

Increasing the amount of butter definitely makes the biscuit "taste" softer, more crumbly, and more flaky.

How do you make Paula Deen's biscuits? ›

  1. Preheat oven to 400ºF.
  2. Dissolve yeast in warm water; set aside.
  3. Mix dry ingredients together.
  4. Cut in shortening. ...
  5. Add yeast and buttermilk and mix well.
  6. Turn dough onto lightly floured surface and roll out to desired thickness.
  7. Cut with small biscuit cutter and place on greased baking sheet.

How do you get a golden top on the biscuits? ›

Baking the Biscuits

To start, preheat the oven to 450 degrees (F) and bake the biscuits for just 5 minutes, then reduce the oven temperature to 375 (F) and continue baking for about 15 minutes, or until golden brown!

Is it better to use butter or Crisco for biscuits? ›

The butter version rises the highest — look at those flaky layers! The shortening biscuit is slightly shorter and a bit drier, too. Butter contains a bit of water, which helps create steam and gives baked goods a boost.

What is the best butter to use for baking biscuits? ›

For baking purposes, the Test Kitchen recommends using unsalted butter so you can better control the amount of salt that goes into the recipe. Salted butter is best for serving at the table with bread or to flavor a dish, like mashed potatoes.

What's the difference between a Southern style biscuit and a buttermilk biscuit? ›

There are many theories about why Southern biscuits are different (ahem, better) than other biscuits—richer buttermilk, more butter, better grandmothers—but the real difference is more fundamental. Southern biscuits are different because of the flour most Southerners use. My grandmother swore by White Lily flour.

What flour makes the best biscuits? ›

White wheat in general is around 9-12% protein, while the hard reds are 11-15%. As far as brands of flour, White Lily “all-purpose” flour has been my go-to for biscuit making. It's a soft red winter wheat, and the low protein and low gluten content keep biscuits from becoming too dense.

Which liquid makes the best biscuits? ›

Buttermilk adds a tangy flavor to the biscuits and makes them slightly more tender.

What is the secret to biscuits? ›

Use Cold Butter for Biscuits

For flaky layers, use cold butter. When you cut in the butter, you have coarse crumbs of butter coated with flour. When the biscuit bakes, the butter will melt, releasing steam and creating pockets of air. This makes the biscuits airy and flaky on the inside.

What does adding an egg to biscuits do to your? ›

As it turns out, adding hard-boiled egg yolks to your biscuit dough is a way to ward off an overworked, tough dough that can be the downfall of a butter-based pastry. When the trick is employed, the pastry shatters and then dissolves in your mouth quickly, tasting like a knob of flaky butter.

What are the black dots in biscuits? ›

They're not harmful and they will go away during baking, nothing to worry about. Pretty common. They're the residues of bran in the flour which absorbed water. They're not harmful and they will go away during baking, nothing to worry about.

How to make a Mary Berry biscuit? ›

  1. Pre-heat oven to 180°C /fan 160°C/ gas 4. ...
  2. Mix the butter with the caster sugar.
  3. Add the self-raising flour and mix it in well. ...
  4. Using your hands, bring the mixture together to form a dough.
  5. Take a walnut size amount and roll it into a ball and place it on a baking tray. ...
  6. Get a fork and dip it in warm water.
Jan 3, 2024

What are the ingredients in farmhouse biscuits? ›

Rolled Oats (49%), Vegetable Oils (Rapeseed, Sustainable Palm), Sugar, Salt, Flavourings. For allergen information, including cereals containing gluten see ingredients in bold. May also contain Egg, Milk, Soya and Tree Nuts.

What happens if you add too much butter? ›

Too much butter in your baked goods would give them different texture (flat, greasy..).

What happens if you use too much butter in baking? ›

Classic signs of a cookie with too much butter include crispy-bordering-on-burnt edges, a greasy surface, an excessively brittle texture, and a predominantly buttery flavor that overpowers the other caramel and chocolate notes.

What does butter do in biscuit dough? ›

The cold chunks of butter are important because as they melt into the biscuit while baking they create tiny pockets of steam that puffs and lifts the dough. These pockets turn into that beautiful light and flaky texture we crave with biscuits.

Why are my homemade biscuits so dense? ›

The reason: The butter has not been incorporated evenly, leaving pockets of your cooked biscuits that are dry, dense, and filled with flour. But even if you properly mix your biscuits, if your butter pieces are too large or inconsistently sized they may not get distributed evenly throughout the dough.

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