I’m transcribing the White Lily biscuit recipe here, because I hate having to look for it when I want to make some biscuits. This is a great and simple recipe that yields terrific results. Be sure, however, to use the right kind of self-rising flour (White Lily or Southern Biscuit brands are best). These brands consist of soft winter wheat, which is generally better for biscuits.
I also typically double this recipe, since I cut them larger than the recipe calls for (I use a 2 and 3/4 inch cutter).
- 2 cups self-rising flour
- 1/4 cup vegetable shortening (e.g. Crisco)
- 3/4 cup buttermilk
- Heat oven to 475°F.
- Place flour in a large bowl. Cut in shortening with a pastry blender (or two forks or knives) until the crumbs are the size of peas. Add buttermilk, stirring with a fork until the flour is moistened.
- Turn the dough onto a lightly floured surface. Knead gently 5 or 6 times. Roll the dough into a circle that is 3/4 to 1 inch thick. Cut out biscuits using a 2-inch biscuit cutter, and place on a baking sheet 1 inch apart (for softer biscuits, arrange so edges almost touch). Shape dough scraps into a ball, flatten into a circle, and cut remaining biscuits.
- Bake for 8 to 10 minutes until golden brown. Remove from oven and brush with butter, if desired.
Yields about 12 biscuits.