Light Southern Biscuits

Flour does make a difference. I used to make my biscuits with whatever all purpose flour I had sitting around. These days, though, I have a bag of White Lily self rising flour that I use exclusively for making biscuits. These biscuits are terrific with honey (as you see, I have a bit of a selection to choose from).

biscuits and honey

Here is their easy and pretty darn foolproof recipe off the back of the bag:

White Lily Light and Fluffy Biscuits


2 cups White Lily® Enriched Unbleached Self-Rising Flour
1/4 cup Crisco® All-Vegetable Shortening, chilled
2/3 to 3/4 cups buttermilk or milk

Preheat oven to 500°F. Lightly grease a baking sheet.

Measure flour into large bowl. Cut in shortening with pastry blender until crumbs are the size of peas. Blend in just enough milk with fork until dough leaves sides of bowl.

Place 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.

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