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White Lily

White Lily Light and Fluffy Biscuits


10 min


12 min


12 biscuits


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


  1. 1.
    HEAT oven to 500°F. Coat baking sheet with no-stick cooking spray.

  2. 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. 3.
    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.

  4. 4.
    BAKE 8 to 10 minutes or until golden brown.


  6. 1.
    GARLIC CHEESE 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.

  7. 2.
    ALL-PURPOSE FLOUR: Combine 2 cups flour, 1 tablespoon baking powder and 1 teaspoon salt before cutting in shortening. Follow directions above.