Monday, June 1, 2009

White Lily Biscuits

Hubby and Sissy will eat homemade or canned biscuits. I do not like canned biscuits at all but I will fix them occasionally for them. When I want to eat biscuits, I always fix them using the recipe below. This recipe came from White Lily Flour.

First of all, measure 2 c. self-rising flour in a bowl. Cut in 1/4 c. shortening. (I use a pastry blender.)

Blend in 3/4 c. + 1 T. buttermilk and stir until dough leaves the sides of the bowl.

Knead gently 2 or 3 times on a lightly floured surface. Roll dough about 1/2 inch thick. Cut without twisting cutter.

Place in pan with sides touching. Bake for 8 to 10 minutes.

I usually melt about 1/2 to 1 T. butter and brush the tops with butter as soon as they come out of the oven.


Yum! Yum!


  1. I just love biscuit recipes I try them all. It's hard to believe how much difference a tb of butter or shortening can make. Yours looks really good I'll try them tomorrow.

  2. Let me know how they turn out for you.

  3. I made these this morning and plan on blogging about it soon! I also made my families famous peanut butter and syrup biscuit topping... delish!

  4. Visitor from Tucson, ArizonaApril 28, 2011 at 10:26 AM

    Can you make these using 'all purpose' flour and adding baking powder or something?

  5. Visitor, thank you for stopping by. You can use all purpose flour but I only use self rising so I am not sure of the amounts of baking powder and salt to use. You could probably google it to find out.


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