White Lily "Light" Biscuits

 

White Lily flour is a southern staple that is not available nationwide, but can be purchased online from Smuckers.  This flour makes a very high-rising biscuit.

 

 

2
cups White Lily Self-Rising Soft Wheat Flour
1/4
cup shortening
2/3 to 3/4
cup milk or buttermilk

 

 

Preheat oven to 475.  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