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White Lily Light and Fluffy Biscuits

White Lily Light and Fluffy Biscuits

Cost $5.5, save $10

Source: Recommended by CookPal

  • 10 Min
  • 12 Servings
  • $5.5

INGREDIENTS

  • Dry Ingredients

    • 2 cups White Lily Enriched Bleached Self-Rising Flour or White Lily® Enriched Unbleached Self-Rising Flour

  • Fat Ingredients

    • ¼ cup Crisco All-Vegetable Shortening
    • 🧈 2 tablespoons butter, melted (optional)

  • Liquid Ingredients

    • 🥛 ¾ cup buttermilk

STEPS

1

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

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.

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 additional biscuits.

4

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

5

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

NUTRIENTS

Per 1 serving

🔥

126

Calories

  • 2
    Protein
  • 15
    Carbs
  • 6
    Fats

💡 Use cold shortening for lighter and fluffier biscuits.Avoid over-kneading the dough to prevent tough biscuits.Brush melted butter on the biscuits immediately after baking for extra flavor and a glossy finish.