This recipe for White Lily biscuits comes together so easily. the light, versatile biscuits are ready to eat in no time!
Preparation Details
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Servings: 12
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)
Steps
- Preheat the oven to 475 degrees F (245 degrees C).
- 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.
- 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.
- 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.
