Try this White Lily biscuit recipe for light and fluffy biscuits that come together so easily with just four ingredients. They're ready to eat in no time!
Preparation Time
10 mins
Cooking Time
10 mins
Total Time
20 mins
Calories
126 Calories
Recipe Instructions
Step 1
Preheat the oven to 475 degrees F (245 degrees C).
Step 2
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.
Step 3
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.
Step 4
Transfer biscuits to a baking sheet, spacing them about 1 inch apart. (For softer biscuits, arrange so the edges almost touch.)
Step 5
Bake in the preheated oven until golden brown, 8 to 10 minutes. Remove from the oven and brush butter over top.
Ingredients
2 tablespoons butter, melted
0.75 cup buttermilk
0.25 cup Crisco® All-Vegetable Shortening
2 cups White Lily® Enriched Bleached Self-Rising Flour or White Lily® Enriched U
