Name: White Lily Light and Fluffy Biscuits
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 12 biscuits
Ingredients: 2 cups White Lily Enriched Bleached Self-Rising Flour or White Lily® Enriched Unbleached Self-Rising Flour; ¼ cup Crisco All-Vegetable Shortening; ¾ cup buttermilk; 2 tablespoons butter, melted (Optional)

This recipe for White Lily biscuits comes together so easily. the light, versatile biscuits are ready to eat in no time!

Prep Time:

10 mins

Cook Time:

10 mins

Total Time:

20 mins

Yield:

12 biscuits

Servings:

Ingredients

2 cups White Lily Enriched Bleached Self-Rising Flour or White Lily® Enriched Unbleached Self-Rising Flour
¼ cup Crisco All-Vegetable Shortening
¾ cup buttermilk
2 tablespoons butter, melted (Optional)

Directions

Step 1
Preheat the oven to 475 degrees F (245 degrees C).

Step 2
Place flour into a large bowl. Cut in shortening with a pastry blender or two knives until crumbs are pea-sized. Stir in buttermilk with a fork just until moistened.

Step 3
Turn dough out onto a lightly floured surface. Knead gently 5 to 6 times, just until a smooth dough is formed. Roll dough into a 7-inch circle with a thickness of 3/4 to 1 inch. Dip a 2-inch biscuit cutter in flour and cut out as many biscuits as you can. Gather dough scraps and roll together into a ball; pat out to the same thickness as before and cut out addtional biscuits.

Step 4
Transfer biscuits to a baking sheet, spacing them about 1 inch apart. (For softer biscuits, arrange so the edges almost touch.)

Step 5
Bake in the preheated oven until golden brown, 8 to 10 minutes. Remove from the oven and brush butter over top.

Tips

You can substitute 2/3 cup of milk for 3/4 cup of buttermilk.

Nutrition Facts (per serving)

126

Calories

Fat

15g

Carbs

Protein

Nutrition Facts
Servings Per Recipe 12
Calories 126
% Daily Value *
Total Fat6g	8%
Saturated Fat2g	12%
Cholesterol6mg	2%
Sodium263mg	11%
Total Carbohydrate15g	6%
Total Sugars1g
Protein2g
Vitamin C0mg	1%
Calcium18mg	1%
Potassium24mg	1%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

source by allrecipe

Tags:

Biscuits Bread Buttermilk Recipes Comfort Food Recipes Dairy Recipes Everyday Cooking Ingredients Quick Bread Recipes Recipes Trusted Brands: Recipes and Tips

- by: Verlinda Miner
- 7 years ago
This is my go to recipe! Sometimes I use butter – sometimes lard. Light and fluffy either way!
- Share:
- by: Annie Green
- 6 years ago
This is my go to recipe,easy and delicious.
- Share:
- by: Nanny129
- 5 years ago
yes— now these are real biscuits–perfect recipe- thanks– i cook on cast iron griddle at 425—update–made again at 475- done at 10 minute mark– i made them bigger than normal(for me)- perfect–same recipe on back of the bag
- Share:
- by: Margaret
- 5 years ago
This is a great recipe! My fianc? says we should keep it around for holiday meals and I?m sure it would be excellent for breakfast biscuits, too. We?ll be having this one again!
- Share:
- by: Mark
- 4 years ago
These are the REAL Southern biscuits.
- Share:
- by: Doctorkilljoy
- 4 years ago
So good! I doubled up on the recipe as I wanted thicker biscuits and it came out delicious!
- Share:
- by: Liz Gurley
- 4 years ago
Very good recipe. I could really see the difference using White Lily flour. Much fluffier. I used butter instead of Crisco.
- Share:
- by: Genesis54
- 4 years ago
I have been a Southern cook for 36 years, learned when I got married. I pride myself on being able to cook anything EXCEPT biscuits. They never rise, are too dry, etc. I have heard so much about White Lily Flour biscuits I decided to try them. I can?t find While Lily self rising flour anywhere here so just used the brand I had. They were still the best biscuits I ever made. My son ate four before heading off to school. I won?t stop searching for White Lily even if I have Togo to Amazon.
- Share:
- by: Farmherannie
- 4 years ago
OMGoodness!! Now *that’s* a biscuit! Think I shot myself in the foot though because now my family is chanting, ‘We want more, make more, we want more!’ LOL. I followed the recipe exactly without adjustments. They came out perfectly!
- Share:
- by: Heidi
- 3 years ago
only recipe I’ve used for 25+ years.
- Share:
- by: Jacqui Kates Preston
- 3 years ago
My hubby loved them. Still soft after refrigerating them and reheating. Very easy to put together. I will make them again. I used White Lily self-rising flour.
- Share:
- by: Jeramill
- 2 years ago
Very light, would make great biscuits and gravy! Didn’t have buttermilk so just added a tsp of vinegar to substitute, turned out great.
- Share:
- by: ~Txcin~Ilove2ck
- 1 year ago
Fantastic biscuits!!! The biscuits were the best I’ve ever made. I didn’t have buttermilk, so I simply used cream. I cut this in half since I was only cooking for two, but I had to add a lot more liquid than called for because the dough was just too thick and not the right texture. These were tender, light, fluffy, and melted in my mouth. I used self rising White Lily flour, which I was fortunate to find way up north in Colorado, hundreds of miles from the deep south, and my biscuits would have made my southern granny proud. I’ve have given this 5 stars if the ratio of wet to dry had been accurate. I do live at high altitude, so that may have been why the extra liquid was needed.
- Share:
- by: Cookdap Member
- 11 months ago
The biscuits were the best I’ve made so far ! Wouldn’t change one thing with this recipe !
- Share: