White Lily Flour "SaveThe Biscuit!" Giveaway
White Lily Light and Fluffy Biscuits
Servings 12
Ingredients
- 2 cups White Lily® Enriched Bleached or Unbleached Self-Rising Flour
- ¼ cup Crisco® All-Vegetable Shortening or ¼ of a stick
- ⅔ to ¾ cups buttermilk or milk
- Melted butter for brushing on at the end
Instructions
- 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 ½-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.
Notes
VARIATION
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 ¼ cup melted butter and ¼ 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.
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 ¼ cup melted butter and ¼ 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.