White Lily flour is more than just an ingredient – it is a Southern pantry staple, a passed-down secret, and the foundation upon which perfect biscuits are built. In honor of National Biscuit Month, White Lily has partnered with Biscuit experts to create a menu of crowd-friendly favorites. Share these homemade biscuits at your next brunch or tailgating party, then let us know what you think!
Click on each chef to learn their White Lily story!
Favorite Biscuit Recipes
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Erika Council's Buttermilk Biscuits
- Total Time:
- 25 min
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Chef Christian’s Southern Drop Biscuits
- Total Time:
- 18 min
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Virginia Willis' Buttermilk Biscuits
- Total Time:
- 20 min
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Smore’s Biscuit by Mama’s Biscuit
- Total Time:
- 28 min
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Karl Worley's Family Reserve Biscuits
- Total Time:
- 25 min
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Strawberry Shortcake Biscuit
- Total Time:
- 35 min
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White Lily® Light and Fluffy Biscuits
- Total Time:
- 25 min
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.
Biscuit Flours
Milled from only 100% soft red winter wheat, and blended with leavening and salt, White Lily Self-Rising Flour is ideal for making fluffy, flaky, and light-textured biscuits.
