Famous White Lily Biscuits
- Prep Time:
- 10 min
- Cook Time:
- 8 min
- Total Time:
- 18 min
- 8 - 2½ " biscuits
Light, airy, and made with just three simple ingredients, White Lily's Famous Biscuits may seem like a little bit of magic. But as all Southerners know, the only trick to making these beauties is choosing the right flour. White Lily's blend of special soft winter wheat is naturally low in protein and gluten - and is a surefire way to make sure your biscuits always turn out tender, never tough.
- 2 cups White Lily Self-Rising Flour
- ¼ cup shortening
- ⅔ to ¾ cup whole milk
- Heat oven to 500°F. Place flour in a medium mixing bowl; add shortening. With a pastry blender or a fork, cut the shortening into the flour until the mixture resembles coarse crumbs. Tip: Mixing by hand tends to soften the shortening, making a sticky, difficult to handle dough. Blending the fat completely with the flour or using a liquid shortening produces a mealy biscuit rather than a flaky, tender one.
- Gently push the flour mixture to the edges of the bowl, making a well in the center. Blend in milk with a fork until dough leaves the sides of the bowl. Do not overmix. Tip: Too much milk makes the dough too sticky to handle, not enough dough makes biscuits dry.
- Turn dough onto lightly floured surface. Knead gently 10 to 12 strokes. Tip: A short period of kneading develops biscuit structure and evenly distributes the moisture to make the biscuits more flakey.
- Roll or pat the dough to slightly more than a ½-inch thick on a lightly floured surface. Cut with a 2- or 2 ½ -inch biscuit cutter, dipping the cutter in flour between cuts. Tip: Press the cutter straight down to get straight-sided, evenly shaped biscuits. Be especially careful not to twist the cutter or flatten the cut edges.
- Transfer cut biscuits to an ungreased baking sheet. For crusty-sided biscuits, place about 1-inch apart. For soft-sided biscuits, place biscuits with sides just touching. (If sides touch, bake biscuits 8 minutes; bake to 7 minutes if sides don't touch.) Reroll scraps of dough and cut into biscuit shapes. Bake in a 500°F oven for 6 to 8 minutes, or until golden.
Makes eight 2 ½-inch biscuits or twelve 2-inch biscuits.
Calories (Calories from Fat ), Total Fat g (Saturated Fat g, Trans Fat g), Cholesterol mg, Sodium mg, Total Carbohydrate g (Dietary Fiber g, Sugars g), Protein g; Percent Daily Value*: Vitamin A %, Vitamin C %, Calcium %, Iron %.
*Percent Daily Values are based on a 2,000 calorie diet.
To quickly bring eggs to room temperature, dip them in a bowl of warm water. Cut butter into small chunks and let stand at room temperature 15 minutes to soften.
To prevent flat cookies, ensure baking sheets are at room temperature before placing the dough.