Time
20 min
Serving
12 persons
Calories
126
This recipe for White Lily biscuits comes together so easily. the light, versatile biscuits are ready to eat in no time!
Ingredients
- White Lily Enriched Bleached Self-Rising Flour or White Lily® Enriched Unbleached Self-Rising Flour: 2 cups
- Crisco All-Vegetable Shortening: 0.25 cup
- buttermilk: 0.75 cup
- butter: 2 Tbsp (melted, optional)
Metric Conversion
Stages of cooking
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Preheat the oven to 475 degrees F (245 degrees C).
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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.
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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.
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Transfer biscuits to a baking sheet, spacing them about 1 inch apart. (For softer biscuits, arrange so the edges almost touch.)
-
Bake in the preheated oven until golden brown, 8 to 10 minutes. Remove from the oven and brush butter over top.
