White Lily® Light and Fluffy Biscuits recipe
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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
Nutrition Info
- 126.4 caloriescarbohydrate: 15.4 gcholesterol: 5.7 mgfat: 6.1 gfiber: : -protein: 1.9 gsaturatedFat: 2.3 gservingSize: -sodium: 263 mgsugar: 0.7 gtransFat: : -unsaturatedFat: : -
Directions White Lily® Light and Fluffy Biscuits
Directions
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Heat oven to 475 degrees F.
Place flour in large bowl. Cut in shortening with pastry blender or 2 knives until crumbs are the size of peas. Add buttermilk, stirring with fork just until flour is moistened.
Turn dough onto lightly floured surface. Knead gently 5 to 6 times, just until a smooth dough is formed. Roll dough into a 7-inch circle that is 3/4- to 1-inch thick. Cut out 7 to 8 biscuits using a floured 2-inch biscuit cutter. Place on baking sheet, about 1-inch apart. (For softer biscuits, arrange so that edges almost touch.) Shape dough scraps into a ball. Pat out until 3/4-inch thick. Cut out additional biscuits.
Bake 8 to 10 minutes or until golden brown. Remove from oven. Brush with butter, if desired.