Rating: 4.92 stars
12 Ratings
  • 5 star values: 11
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

These light and versatile biscuits come together so easily and are ready to eat in no time.

Recipe Summary test

prep:
10 mins
cook:
12 mins
additional:
3 mins
total:
25 mins
Servings:
12
Yield:
12 biscuits
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 475 degrees F.

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  • 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.

Tips

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

126 calories; protein 1.9g; carbohydrates 15.4g; fat 6.1g; cholesterol 5.7mg; sodium 263mg. Full Nutrition
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Reviews (9)

Most helpful positive review

Rating: 4 stars
08/16/2019
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! Read More
(2)
12 Ratings
  • 5 star values: 11
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
08/16/2019
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! Read More
(2)
Rating: 5 stars
12/19/2017
This is my go to recipe! Sometimes I use butter - sometimes lard. Light and fluffy either way! Read More
(1)
Rating: 5 stars
12/14/2018
This is my go to recipe easy and delicious. Read More
(1)
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Rating: 5 stars
02/19/2019
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)- perfect--same recipe on back of the bag Read More
Rating: 5 stars
10/27/2020
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. Read More
Rating: 5 stars
10/25/2021
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. Read More
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Rating: 5 stars
11/19/2020
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! Read More
Rating: 5 stars
06/29/2020
Very good recipe. I could really see the difference using White Lily flour. Much fluffier. I used butter instead of Crisco. Read More
Rating: 5 stars
04/01/2020
So good! I doubled up on the recipe as I wanted thicker biscuits and it came out delicious! Read More