Celebrate and Savor the Iconic Southern Biscuit
MEMPHIS, Tenn. (September 2012) –
Celebrate the iconic Southern biscuit – September is
National Biscuit Month! This food holiday reminds us all to cherish those special times we spend
in the kitchen together over warm biscuits, like learning how to bake them with your favorite
baker, teaching others or sharing memorable meals and moments with family and friends.
Help “Save the Biscuit”
In honor of National Biscuit Month, White Lily® flour is encouraging bakers to “Save the
Biscuit.” Thanks to today’s on-the-go culture, making homemade biscuits is almost a lost art
form. Preserve biscuit-baking for future generations by learning, teaching and sharing your love
for biscuits. White Lily® has a strong Southern heritage, and remains an integral part of Southern
cooking and baking.
“Some of my fondest memories from childhood are learning how to bake, and the biscuit recipe
was one of the most important to learn,” said baking expert Linda Carman. “Making biscuits was
a part of daily life. Nowadays, there seems to be a misconception that making biscuits is difficult
and time-consuming, but if you learn a few simple tricks, you’ll be a pro in no time at all.”
Learn. Teach. Share.
How can you “Save the Biscuit”? Learn new biscuit tips and recipes, teach them to someone
else, and of course, share your biscuit goodness with others. These three easy steps will ensure
the homemade biscuit is a staple for future generations.
Learn. Interested in learning how to bake the perfect biscuit or looking for new ideas? Visit
www.whitelily.com to watch a step-by-step instructional video,
which includes tips and tricks to
make delicious biscuits. Or call up a favorite baker in your life who has perfected the technique.
Ask them to share their secrets or schedule some time in the kitchen together.
Part of making a perfect biscuit is flour selection. “Using 100 percent soft wheat White Lily®
flour is excellent for making light and fluffy biscuits at home,” says Carman. “Because soft
winter wheat has a lower protein content, White Lily® flour makes soft, tender biscuits every
time.” The tried-and-true recipe for White Lily Light and Fluffy Biscuits has a very short
ingredient list. Self-rising flour provides just the right amounts of leavening and salt to give your
biscuits perfect lift and flavor. And remember, if you prefer flaky biscuits, cut the shortening into
small peas; for cake-like biscuits, cut shortening to fine crumbs.”
Teach. Teaching others these skills is invaluable. Gain special memories with family and friends
in the kitchen while preserving the heritage of this quintessential food. Have you taught your
children, nieces or nephews what you’ve learned over the years? Instill in them the tradition of
baking biscuits that they can pass along to for generations to come.
Share. There’s nothing quite like a hot biscuit, lightly brown on top with a fluffy center. It’s even
better when shared with neighbors, co-workers and family. Share your perfect biscuit recipes,
tips and favorite baking memories with friends and family or online.
Sharing recipes is a favorite pastime for White Lily®, and we want to share one of our favorite
biscuit dishes. Biscuit-Topped Chicken Pot Pie is surprisingly easy and full of comforting flavor.
The filling gets two thumbs up for ease, using frozen mixed vegetables, the convenient standby
– cream of chicken soup – and cooked chicken. The buttermilk biscuit topping is stirred and
dropped on top of the filling, which contributes to the recipe’s homemade biscuit goodness.
Join White Lily® and help “Save the Biscuit.” Celebrate the entire month of National Biscuit
Month by learning, teaching and sharing the art of biscuit making. Visit www.whitelily.com for
more recipes and baking tips.
White Lily Light and Fluffy Biscuits
Crisco® Original No-Stick Cooking Spray
2 cups White Lily® Enriched Bleached Self-Rising Flour or 2 cups White Lily Enriched
Unbleached Self-Rising Flour
1/4 cup Crisco All-Vegetable Shortening, chilled, or 1/4 stick Crisco Baking Sticks All-
Vegetable Shortening, chilled
2/3 to 3/4 cups buttermilk or milk
- HEAT oven to 500°F. Coat baking sheet with no-stick cooking spray.
- MEASURE flour into large bowl. Cut in shortening with pastry blender or 2 knives until
crumbs are the size of peas. Blend in just enough milk with fork until dough leaves sides
- TURN dough onto lightly floured surface. Knead gently 2 to 3 times. Roll dough to 1/2-
inch thickness. Cut using floured 2-inch biscuit cutter. Place on prepared baking sheet 1
inch apart for crisp sides or almost touching for soft sides.
- BAKE 8 to 10 minutes or until golden brown.
VARIATION: To use White Lily® All-Purpose Flour, combine 2 cups flour, 1 tablespoon baking
powder and 1 teaspoon salt before cutting in shortening. Follow directions above.
Makes 12 biscuits
Biscuit-Topped Chicken Pot Pie
Crisco® Original No-Stick Cooking Spray
1 (16 oz.) bag frozen mixed vegetables
1 (10 3/4 oz.) can condensed cream of chicken soup
1/2 cup milk
1/4 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups chopped, cooked chicken
1/3 cup chopped onion
2 cups White Lily® Enriched Bleached Self-Rising Flour
1/4 cup Crisco Butter Flavor All-Vegetable Shortening, chilled
2/3 cup buttermilk
HEAT oven to 400°F. Spray 8 x 8 x 2-inch baking dish or other 2-quart casserole dish
with no-stick cooking spray. Place frozen vegetables in colander. Rinse with hot water
until thawed. Drain.
MIX soup with milk, thyme, salt and pepper in large bowl. Add chicken, vegetables and
onion. Pour into prepared dish.
PLACE flour in large bowl. Cut in shortening with pastry blender until mixture resembles
coarse crumbs. Add buttermilk. Stir just until dough leaves sides of bowl. Drop 9 biscuits
(3 rows of 3) on top of chicken mixture.
BAKE 35 to 40 minutes or until chicken mixture is bubbly and biscuits are golden brown.
Cool 10 minutes before serving.
Makes 9 biscuits
Crisco is a trademark of The J.M. Smucker Company.
©/® The J.M. Smucker Company