Southern Biscuits

Biscuits are something that every Southerner should be able to make. And YES you must use White Lily® self rising flour. JUST DO IT. I don’t make biscuits often, but sometimes, like today, I just gotta have a biscuit!! Sadly I did not get pix of making the dough, but I did get a shot of the finished product.

Southern Biscuit!

Here is a handy trick for you! I never have buttermilk on hand, so I make mine like this:

Instant Buttermilk: Put 1 tsp of white vinegar into 1/2 cup milk, half n half or heavy cream. In a couple of minutes, the milk will curdle and voilà! Buttermilk. Just use about 1 tsp of vinegar per every half cup or so.

White Lily® Flour Biscuits
2 cups WL Self Rising Flour
1/4 cup (half stick) butter or shortening, cubed
~1/2 to 2/3 cup buttermilk (more or less)
Yield: about 8 biscuits

Preheat oven to 425ºF

Put flour in a large bowl and cut in butter with dough cutter or two forks. Flour should have a grainy texture with some pea sized bits of butter. Add in 1/2 cup buttermilk and stir in. Keep adding buttermilk until the dough is just sticking together. Turn out on a floured counter and knead just a couple of times to make a ball. Pat out to about 1″ thick and cut out biscuits with a cutter or a glass. Place on ungreased shiny cookie sheet (a shiny sheet will give you a better biscuit crust). Bake for about 10-15 minutes, until biscuits are lightly golden. Serve warm and enjoy!