Name: White Lily Light and Fluffy Biscuits
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 2 cups White Lily® Enriched Bleached Self-Rising Flour or White Lily® Enriched Unbleached Self-Rising Flour; 0.25 cup Crisco® All-Vegetable Shortening; 0.75 cup buttermilk; 2 tablespoons butter, melted

White Lily Light and Fluffy Biscuits Recipe

Cook Time: 10 minutes

Ingredients

2 cups White Lily Enriched Bleached Self-Rising Flour or White Lily Enriched Unbleached Self-Rising Flour
cup Crisco All-Vegetable Shortening
cup buttermilk
2 tablespoons butter, melted (Optional)

Directions

Preheat the oven to 475F (245C).
Place the flour into a large bowl. Cut in the shortening using a pastry blender or two knives until the mixture forms pea-sized crumbs.
Stir in the buttermilk with a fork, mixing just until the dough is moistened.
Turn the dough out onto a lightly floured surface. Knead gently for 5 to 6 times, just until a smooth dough forms.
Roll the dough into a 7-inch circle with a thickness of to 1 inch.
Dip a 2-inch biscuit cutter into flour and cut out as many biscuits as possible.
Gather the dough scraps, roll them into a ball, and pat out to the same thickness. Cut out additional biscuits.
Transfer the biscuits to a baking sheet, spacing them about 1 inch apart. For softer biscuits, arrange them so the edges almost touch.
Bake in the preheated oven for 8 to 10 minutes, or until golden brown.
Remove the biscuits from the oven and brush the tops with melted butter (optional).

Recipe Tips

You can substitute 2/3 cup of milk for cup of buttermilk.
For garlic-cheese drop biscuits, stir in 1 cup of shredded Cheddar cheese before adding the buttermilk in Step 2. Drop by rounded tablespoonfuls onto the prepared baking sheet and bake as directed.
Combine cup melted butter and teaspoon garlic powder to brush on the warm biscuits.

Nutrition Facts (per serving)

Calories	126
Total Fat	6g
Saturated Fat	2g
Cholesterol	6mg
Sodium	263mg
Total Carbohydrates	15g
Total Sugars	1g
Protein	2g
Calcium	18mg
Potassium	24mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Comments

Margaret

10/06/2025 01:52:54 PM

This is a great recipe! My fiancé says we should keep it around for holiday meals and I’m sure it would be excellent for breakfast biscuits, too. We’ll be having this one again!

TxCin2

04/22/2023 06:26:48 PM

Fantastic biscuits!!! The biscuits were the best I've ever made. I didn't have buttermilk, so I simply used cream. I cut this in half since I was only cooking for two, but I had to add a lot more liquid than called for because the dough was just too thick and not the right texture. These were tender, light, fluffy, and melted in my mouth. I used self rising White Lily flour, which I was fortunate to find way up north in Colorado, hundreds of miles from the deep south, and my biscuits would have made my southern granny proud. I've have given this 5 stars if the ratio of wet to dry had been accurate. I do live at high altitude, so that may have been why the extra liquid was needed.

nanny129

01/11/2019 07:05:47 PM

yes--- now these are real biscuits--perfect recipe- thanks-- i cook on cast iron griddle at 425---update--made again at 475- done at 10 minute mark-- i made them bigger than normal(for me)- perfect--same recipe on back of the bag

brucestephens

03/13/2025 01:49:18 AM

This is the recipe my mom handed down to me and that she got from her mother. Only change is that we cook them at 425°. 80+ years and still as good as ever.

ElfinRoll8641

03/01/2025 10:53:04 PM

Not a fan. Followed the 1x recipe. Dough was very wet and I hadn’t even added the full amount of liquid. They didn’t rise at all and were bland. Needs salt and leavening agent . I used White Lilly flour, but will use a different recipe in the future. Very disappointing

HardyCake2824

02/08/2025 03:54:26 PM

followed to a T and the dough is quite dry. It was very hard to Knead because it was crumbling a part.

Jeffrey Sanchez

11/07/2024 05:01:13 PM

Fast, satisfying, and delicious — what more can you ask for?

StrongLeek4807

08/02/2023 07:44:05 PM

The biscuits were the best I've made so far ! Wouldn't change one thing with this recipe !

Jeramill

05/04/2022 10:22:04 PM

Very light, would make great biscuits and gravy! Didn't have buttermilk so just added a tsp of vinegar to substitute, turned out great.

Jacqui Kates Preston

10/25/2021 04:51:04 AM

My hubby loved them. Still soft after refrigerating them and reheating. Very easy to put together. I will make them again. I used White Lily self-rising flour.

Heidi

07/07/2021 09:36:01 PM

only recipe I've used for 25+ years.

FarmherAnnie

11/19/2020 01:48:56 AM

OMGoodness!! Now *that's* a biscuit! Think I shot myself in the foot though because now my family is chanting, 'We want more, make more, we want more!' LOL. I followed the recipe exactly without adjustments. They came out perfectly!

Genesis54

10/27/2020 02:21:30 PM

I have been a Southern cook for 36 years, learned when I got married. I pride myself on being able to cook anything EXCEPT biscuits. They never rise, are too dry, etc. I have heard so much about White Lily Flour biscuits I decided to try them. I can’t find While Lily self rising flour anywhere here so just used the brand I had. They were still the best biscuits I ever made. My son ate four before heading off to school. I won’t stop searching for White Lily even if I have Togo to Amazon.