This recipe for White Lily biscuits comes together so easily the light versatile biscuits are ready to eat in no time
Prep Time
20 mins
Dificult
Medium
Servings
12
Ingredients
Instructions
Preheat the oven to 475 degrees F (245 degrees C).
Place flour into a large bowl. Cut in shortening with a pastry blender or two knives until crumbs are pea-sized. Stir in buttermilk with a fork just until moistened.
Turn dough out onto a lightly floured surface. Knead gently 5 to 6 times
just until a smooth dough is formed. Roll dough into a 7-inch circle with a thickness of 3/4 to 1 inch. Dip a 2-inch biscuit cutter in flour and cut out as many biscuits as you can. Gather dough scraps and roll together into a ball; pat out to the same thickness as before and cut out addtional biscuits.
Transfer biscuits to a baking sheet
spacing them about 1 inch apart. (For softer biscuits
arrange so the edges almost touch.)
Bake in the preheated oven until golden brown
8 to 10 minutes. Remove from the oven and brush butter over top.
Recipe Tips
You can substitute 2/3 cup of milk for 3/4 cup of buttermilk.To make garlic-cheese drop biscuits
stir in 1 cup of shredded Cheddar cheese before adding the buttermilk in Step 2. Drop by rounded tablespoonfuls onto the prepared baking sheet. Bake as directed above. Combine 1/4 cup melted butter and 1/4 teaspoon garlic powder to brush on warm biscuits.