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My review
White Lily® Light and Fluffy Biscuits
10
White Lily
"These light and versatile biscuits come together so easily and are ready to eat in no time."
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Ingredients
25 m servings 126Original recipe yields 12 servings (12 biscuits)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
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Footnotes
- Substitution: You can substitute 2/3 cup milk for 3/4 cup buttermilk.
- 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.
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Reviews
Read all reviews 4Most helpful
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8/15/2019
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!
1/11/2019
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)- perf...
12/18/2017
This is my go to recipe! Sometimes I use butter - sometimes lard. Light and fluffy either way!