Home Made Biscuits

Mom always told me to use White Lily flour and it has worked for me.

  • 2 cups White Lily® Enriched Bleached Self-Rising Flour
  • 1/4 cup Crisco® All-Vegetable Shortening
  • 3/4 cup buttermilk or 2/3 cup milk

 

Instruction

  1. HEAT oven to 450°F.
  2. PLACE flour in large bowl. Cut in shortening with pastry old fashion way with fingers. Add buttermilk until right consistency.
  3. 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 or glass (which I use, I used a wine glass for years and mom use to tease me about drinking wine in the mornings).  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.
  4. BAKE 8 to 10 minutes or until bottoms are golden brown, then place oven on broil until tops are golden brown. Do not walk away or biscuits will burn.. Remove from oven. Brush with butter, if desired, or as I do butter each biscuits with a pat of butter.

 

 

GARLIC CHEESE DROP BISCUITS: Stir in 1 cup shredded Cheddar cheese before adding milk. Drop by rounded tablespoonfuls onto prepared baking sheet. Bake as directed above. Combine 1/4 cup melted butter and 1/4 teaspoon garlic powder. Brush on warm biscuits.