White Lily Light Biscuits

By deanarrca

The Best Southern Biscuit is made with White Lilly Flour. It is a soft wheat flour instead of the northern hard flour. But you could use just regular all-purpose flour. It just won't quite as light and fluffy but still good.

Ingredients

• 2 cups White Lily Self-Rising Soft Wheat Flour
• 1/4 cup vegetable shortening
• 2/3 cup milk, (2/3 to 3/4)

Preparation

Step 1

Preheat oven to 500 degrees (I prefer450). Place flour in mixing bowl. With pastry blender or fork, cut in shortening until mixture resembles coarse crumbs. Blend in just enough milk with fork until dough leaves sides of bowl. Turn dough onto lightly floured surface. Knead gently 10 to 12 strokes. Roll out dough 1/2-inch thick. Cut with 2-inch biscuit cutter dipping cutter into flour between cuts. Press cutter straight down without twisting for straight-sided, evenly shaped biscuits. Place biscuits on ungreased baking sheet 1 inch apart for crusty biscuits or with sides almost touching for soft-sided biscuits. Bake for 8 to 10 minutes. Makes 12 biscuits.

Notes:

NOTES : Helpful Hints For Biscuits For light baking biscuits, start with 100% pure soft wheat flour - White Lily Self-Rising Flour is recommended for best results. By following these basic hints, you can treat your family to tender, delicious biscuits every day.
Flour is measured by Spooning into a measuring cup and leveling off. Sifting is not needed.
Mixing the liquid ingredients into the dry ones can be done effectively with a fork; do not overmix.
Knead dough gently on lightly floured surface, about 10 to 12 strokes.
Cut biscuits with a sharp edged cutter. Cut straight down without twisting cutter to insure tall, straight biscuits.
Self Rising Flour = 2 cups flour 2 t. baking powder 1/2 t. salt