Beaten Biscuits

Prep Time:
45 min
Cook Time:
20 min
Total Time:
1 hr 5 min
28 biscuits


  • 2 1/4 cups White Lily® Enriched Bleached All-Purpose Flour
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/4 cup All-Vegetable Shortening
  • 1/3 cup cold milk
  • 1/3 cup cold water


  1. COMBINE flour, sugar and salt in medium bowl. Cut in shortening with pastry blender or 2 knives until mixture resembles coarse crumbs.
  2. MAKE a well in the center; add milk and water all at once. Stir well (dough will be stiff).
  3. PLACE dough in food processor; beat until dough blisters, about 2 minutes.
  4. Dust beating tool with flour as often as needed to keep it from sticking to dough.
  5. HEAT oven to 450ºF.
  6. ROLL dough to about 3/8-inch thick. Cut biscuits using a floured 2-inch biscuit cutter. Place biscuits on ungreased baking sheet.
  7. BAKE 8 to 12 minutes or until lightly browned. Biscuits may be served warm or cold.
  8. Biscuits are especially good filled with ham or served with jam.
  10. TURN dough onto lightly floured surface. Beat with wooden spoon, mallet or old rolling pin until dough blisters, dusting utensil with flour as needed to prevent sticking. Beating vigorously, this can take 15 minutes or more. Proceed with recipe above.


Serving Size (1/28 1 biscuit), Calories 50 (Calories from Fat 15), Total Fat 2g (Saturated Fat g, Trans Fat g), Cholesterol mg, Sodium 45mg, Total Carbohydrate 8g (Dietary Fiber g, Sugars g), Protein 1g; Percent Daily Value*: Vitamin A %, Vitamin C %, Calcium %, Iron 2%.

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

Baking Tip

When making pizza crusts, use 2 to 2-1/2 cups of bread flour (hard wheat) or 2-1/2 to 3-1/2 cups of all-purpose flour (soft wheat).

Baking Tip

For a thinner, crisper pizza crust, use White Lily® All-Purpose Flour. For a thicker, chewier crust, use White Lily Bread Flour.