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White Lily® Light and Fluffy Biscuits

White Lily

"These light and versatile biscuits come together so easily and are ready to eat in no time."
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25 m servings 126 cals
Original recipe yields 12 servings (12 biscuits)

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  • Prep

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  1. Heat oven to 475 degrees F.
  2. 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.
  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. 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 golden brown. Remove from oven. Brush with butter, if desired.


  • 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.

Nutrition Facts

Per Serving: 126 calories; 6.1 g fat; 15.4 g carbohydrates; 1.9 g protein; 6 mg cholesterol; 263 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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This is my go to recipe! Sometimes I use butter - sometimes lard. Light and fluffy either way!