White Lily® Biscuits

Since 1883 White Lily® Self-Rising Flour has been "the light baking flour." White Lily Self-Rising flour is made from only 100% Soft Winter Wheat, so biscuits always turn out high, light and fluffy.

Ingredients:

  • 2 cups White Lily® Enriched Bleached Self-Rising Flour

  • 1/4 cup Crisco® All-Vegetable Shortening

  • 3/4 cup Buttermilk

  • 2 Tbs Butter, melted (optional)

Directions:

  1. Heat oven to 475ºF.

  2. Place flour in a large bowl. Cut in shortening with pastry blender or two knives until crumbs are the size of peas. Add buttermilk, stirring with fork just until flour is moistened.

  3. Turn dough onto lightly floured surface. Knead gently 5 to 6 times, just until smooth. Roll dough into a 7-inch circle that is 3/4 to 1-inch thick. Cut out 7 to 8 biscuits using a floured 2-inch biscuit cutter. Place on baking sheet, about 1-inch apart. (For softer biscuits, arrange so that edges almost touch.). Shape dough scraps into a ball. Pat out until 3/4 inch thick. Cut out additional biscuits.

  4. Bake 8-10 min until golden brown. Remove from oven. Brush with butter if desired.

Makes 1 dozen.