1 ½ cups White Lily® Enriched Bleached Self-Rising Flour
1 cup White Lily® Enriched Bleached All-Purpose Flour
Nonstick cooking spray
1 tablespoon granulated sugar
¼ heaping teaspoon salt
3 tablespoons shortening
½ cup heavy cream
¾ cup buttermilk
¾ cup fresh or frozen blueberries
1 cup confectioners’ sugar
1 tablespoon lemon juice
Heat the oven to 450°F. Arrange the rack just below the center of the oven.
Spray a small (6- to 8-inch) round cake pan with nonstick cooking spray.
Combine in a medium bowl, the White Lily Self-Rising Flour, granulated sugar, salt, and shortening.
Using your fingers or a pastry cutter, work the shortening into the flour mixture until it is crumbly but leaving no shortening lumps larger than a pea.
Add the cream and buttermilk and stir to combine. (The mixture will look like cottage cheese.) Stir in the blueberries.
Spoon the White Lily All-Purpose Flour onto a plate or pie dish. With a large spoon or (2-inch) ice cream scoop, scoop a biscuit-sized lump of the wet batter into the flour dish and sprinkle it lightly with more flour to coat. Flour your hand and gently pick up the biscuit and shape it into a soft round, brushing off any excess flour. As you shape each biscuit, place it into the pan, pressing each one against each other so that they will rise up and not spread out. Continue shaping biscuits in this manner until you have used all the dough.
Bake until lightly browned on top, about 22 minutes. Let cool for 5 minutes.
Meanwhile, combine the confectioners” sugar and lemon juice in a small bowl and whisk until shiny and smooth. Drizzle glaze over the top of the biscuits, let set for 5 minutes, then serve.
*Percent Daily Values are based on a 2,000 calorie diet.
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