Light and Fluffy Biscuits
- Prep Time:
- 10 min
- Cook Time:
- 12 min
- Total Time:
- 25 min
- 12 biscuits
- No-Stick Cooking Spray
- 2 cups White Lily® Enriched Bleached Self-Rising Flour
- 1/4 cup All-Vegetable Shortening, chilled
- 2/3 to 3/4 cups buttermilk or milk
- HEAT oven to 500°F. Coat baking sheet with no-stick cooking spray.
- 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.
- 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.
- BAKE 8 to 10 minutes or until golden brown.
- ALL-PURPOSE FLOUR: Combine 2 cups flour, 1 tablespoon baking powder and 1 teaspoon salt before cutting in shortening. Follow directions above.
Serving Size (1 biscuit of 12), Calories 110 (Calories from Fat 40), Total Fat 4.5g (Saturated Fat 1g, Trans Fat 0g), Cholesterol 0mg, Sodium 240mg, Total Carbohydrate 15g (Dietary Fiber 0g, Sugars 1g), Protein 3g; Percent Daily Value*: Vitamin A 0%, Vitamin C 0%, Calcium 6%, Iron 4%.
*Percent Daily Values are based on a 2,000 calorie diet.
When making biscuits, pack vegetable shortening into a measuring cup so there are no air pockets. Cut it into the flour with a pastry blender, 2 knives, or a fork.
Knead biscuit dough gently, 5-6 times, on a clean, lightly floured pastry cloth, just until dough holds together and can be rolled out.