This recipe comes courtesy of Sara Bradley, chef/proprietor of freight house in Paducah, Kentucky.

"This biscuit recipe belongs to my father’s mother. We called her Gimper and she was known for her biscuits. The technique is something I learned while working in Birmingham from Miss Annie."


  • 4 cups all-purpose flour
  • 2 tsp granulated sugar
  • 2 Tbsp baking powder
  • 2 tsp salt
  • ½ lb butter, cold and cut into dime size cubes
  • 1 ½ cups buttermilk
  • 1 tsp poppy seeds
  • 2 tbsp heavy cream
  • 2 pinches salt


  1. In a large bowl combine flour, sugar, baking powder and salt. Mix by hand to get any lumps out. Add the butter and use a “church fold” to mix it in: rub your hands together with flour and butter in your palms, then “shake hands” with yourself, smashing and stretching the butter. You want long flat pieces of butter so your biscuits will be extra fluffy. Do not overmix the butter -- you do not want the pieces too small.
  2. Slowly add milk to the dough. Keeping folding it over on itself. Do not kneed or squeeze the dough to incorporate the milk. You may need a little additional splash of milk.
  3. Roll out dough onto a lightly floured surface at 1 inch thickness and cut biscuits into your desired size.
  4. Brush with heavy cream. Sprinkle poppy seeds on top. Sprinkle with salt.
  5. Let set in fridge for 30 to 45 minutes. You can also freeze for up to 1 week. Just take out of the freezer and let thaw in the fridge before baking.
  6. Bake at 350 degrees for 15-20 minutes or until golden brown.