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White Lily Light Biscuits

PREP TIME:

10 min

COOK TIME:

12 min

YIELD:

6 servings

INGREDIENTS:

Crisco® Original No-Stick Cooking Spray	1/4 cup Crisco® All-Vegetable Shortening chilled
2 cups White Lily® Self-Rising Flour	1/4 stick OR Crisco® All-Vegetable Shortening Sticks chilled
2 cups OR White Lily® Unbleached Self-Rising Flour	2/3 to 3/4 cups buttermilk or milk

Crisco® Original No-Stick Cooking Spray
2 cups White Lily® Self-Rising Flour
OR 2 cups White Lily® Unbleached Self-Rising Flour
1/4 cup Crisco® All-Vegetable Shortening, chilled
OR 1/4 stick Crisco® All-Vegetable Shortening Sticks, chilled
2/3 to 3/4 cups buttermilk or milk

PREPARATION DIRECTIONS:

1.

HEAT oven to 500°F. Coat baking sheet with no-stick cooking spray.

2.

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 of bowl.

3.

KNEAD gently 2 to 3 times on lightly floured surface. Roll dough to 1/2-inch thickness. Cut using floured 2 1/2-inch biscuit cutter.

4.

PLACE on prepared baking sheet 1 inch apart for crisp sides or almost touching for soft sides.

5.

BAKE 8 to 10 minutes or until golden brown.