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White Lily Flour

White Lily Flour "SaveThe Biscuit!" Giveaway

White Lily Light and Fluffy Biscuits
Prep Time 12 minutes
Cook Time 10 minutes
Total Time 22 minutes
Servings 12
Author Cookie Madness


  • 2 cups White Lily® Enriched Bleached or Unbleached Self-Rising Flour
  • 1/4 cup Crisco® All-Vegetable Shortening or ¼ of a stick
  • 2/3 to 3/4 cups buttermilk or milk
  • Melted butter for brushing on at the end


  • Preheat the oven to 500°F. Coat baking sheet with cooking spray or line with parchment.
  • Measure flour into large bowl. Cut in shortening with pastry blender or 2 knives until crumbs are the size of peas. Blend in just enough milk with fork until dough leaves sides of bowl.
  • Turn dough onto lightly floured surface. Knead gently 2 to 3 times. Roll dough to 1/2-inch thickness. Cut using floured 2-inch biscuit cutter. Place on prepared baking sheet 1 inch apart for crisp sides or almost touching for soft sides.
  • Bake 8 to 10 minutes or until golden brown.


1. GARLIC CHEESE BISCUITS: Stir in 1 cup shredded Cheddar cheese before adding milk. Drop by rounded tablespoonfuls onto prepared baking sheet. Bake as directed above. Combine 1/4 cup melted butter and 1/4 teaspoon garlic powder. Brush on warm biscuits.
2. ALL-PURPOSE FLOUR: Combine 2 cups flour, 1 tablespoon baking powder and 1 teaspoon salt before cutting in shortening. Follow directions above.