White Lily® Light And Fluffy Biscuits – a delicious recipe with White Lilyu00ae Enriched Bleached, All-Vegetable Shortening, buttermilk, butter. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
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.
574
kcal
Calories
41
g
Fat
46
g
Carbs
6
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 4 ingredients. The key ingredients include: 2 cups White Lily(R) Enriched Bleached Self-Rising Flour or White Lily(R) Enriched Unbleached Self-Rising Flour, 1/4 cup Crisco(R) All-Vegetable Shortening, 3/4 cup buttermilk, 2 tablespoons butter, melted (optional).
Yes, White Lily® Light And Fluffy Biscuits falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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