This is a great recipe! My fiancé says we should keep it around for holiday meals and I’m sure it would be excellent for breakfast biscuits, too. We’ll be having this one again!
This is my go to recipe! Sometimes I use butter - sometimes lard. Light and fluffy either way!
This is my go to recipe easy and delicious.
yes--- now these are real biscuits--perfect recipe- thanks-- i cook on cast iron griddle at 425---update--made again at 475- done at 10 minute mark-- i made them bigger than normal(for me)- perfect--same recipe on back of the bag
I have been a Southern cook for 36 years learned when I got married. I pride myself on being able to cook anything EXCEPT biscuits. They never rise are too dry etc. I have heard so much about White Lily Flour biscuits I decided to try them. I can t find While Lily self rising flour anywhere here so just used the brand I had. They were still the best biscuits I ever made. My son ate four before heading off to school. I won t stop searching for White Lily even if I have Togo to Amazon.
My hubby loved them. Still soft after refrigerating them and reheating. Very easy to put together. I will make them again. I used White Lily self-rising flour.
OMGoodness!! Now that's a biscuit! Think I shot myself in the foot though because now my family is chanting 'We want more make more we want more!' LOL. I followed the recipe exactly without adjustments. They came out perfectly!
Very good recipe. I could really see the difference using White Lily flour. Much fluffier. I used butter instead of Crisco.
So good! I doubled up on the recipe as I wanted thicker biscuits and it came out delicious!
