White Lily® Light & Fluffy Biscuits (All-Purpose Flour Recipe)

Prep Time:
10 min
Cook Time:
12 min
Total Time:
22 min
Yield:
12 biscuits

Ingredients

  • 2 cups White Lily® Enriched Bleached All-Purpose Flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/4 cup Crisco® All-Vegetable Shortening
  • 3/4 cup buttermilk or 2/3 cup milk
  • 1/4 cup butter, melted

Instructions

  1. HEAT oven to 475°F.
  2. COMBINE flour, baking powder and salt in large bowl. Cut in shortening with pastry blender or two knives until crumbs are the size of peas. Blend in just enough buttermilk with fork until dough leaves sides of bowl.
  3. TURN dough onto lightly floured surface. Knead gently 5 to 6 times, just until smooth. Roll dough into a 7-inch circle that is 1/2- to 3/4-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 1/2-inch thick. Cut out additional biscuits.
  4. BAKE 8 to 10 minutes or until golden brown. Brush with butter, if desired.
  5. GARLIC CHEESE BISCUITS: STIR in 1 cup shredded Cheddar cheese before adding buttermilk. Drop by rounded tablespoonfuls onto baking sheet. Bake as directed above. Combine 1/4 cup melted butter and 1/4 teaspoon garlic powder. Brush warm biscuits with butter mixture.

Nutrition

Serving Size (1 biscuit of 12), Calories 120 (Calories from Fat 40), Total Fat 4.5g (Saturated Fat 1g, Trans Fat 0g), Cholesterol 0mg, Sodium 330mg, Total Carbohydrate 17g (Dietary Fiber 1g, Sugars 1g), Protein 3g; Percent Daily Value*: Vitamin A 0%, Vitamin C 0%, Calcium 10%, Iron 6%.

*Percent Daily Values are based on a 2,000 calorie diet.

Baking Tip

Knead biscuit dough gently, 5-6 times, on a clean, lightly floured pastry cloth, just until dough holds together and can be rolled out.

Baking Tip

For soft-sided biscuits, place unbaked biscuits in a 9-inch round or square baking pan or on a baking sheet with the side edges touching.