White Lily Light Biscuits

By Kathy Johnson

Ingredients

• • Crisco® Original No-Stick Cooking Spray
• • 2 cups White Lily® Self-Rising Flour
• OR 2 cups White Lily® Unbleached Self-Rising Flour
• • 1/4 cup Crisco® All-Vegetable Shortening, chilled
• OR 1/4 stick Crisco® All-Vegetable Shortening Sticks, chilled
• • 2/3 to 3/4 cups buttermilk or milk

Preparation

Step 1

1. HEAT oven to 500°F. Coat baking sheet with no-stick cooking spray.
2. MEASURE flour into large bowl. Cut in shortening with pastry blender or 2 knives until crumbs are the size of peas. Blend in just enough milk with fork until dough leaves sides of bowl.
3. KNEAD gently 2 to 3 times on lightly floured surface. Roll dough to 1/2-inch thickness. Cut using floured 2 1/2-inch biscuit cutter.
4. PLACE on prepared baking sheet 1 inch apart for crisp sides or almost touching for soft sides.
5. BAKE 8 to 10 minutes or until golden brown.