White Lily Biscuit Recipe
White Lily biscuits are made with White Lily flour, a softer, lower protein flour that is a favorite of many people from the Southern United States.
Ingredients
- 2 cups White Lily All-Purpose Flour or self-rising flour
- 1 tablespoon baking powder if using all-purpose flour
- ½ teaspoon salt
- ½ cup cold unsalted butter cubed
- ¾ cup buttermilk or milk with 1 tablespoon vinegar added
Instructions
- Set the oven at 450°F (230°C); put parchment paper on a baking sheet.
- Mix Dry Ingredients: In a large bowl combine the White Lily flour, baking powder (for all-purpose flour), and salt. Whisk to combine.
- Put the flour mixture with butter of cubes which should be cold. Beat the butter into flour and mix until it resembles coarse crumbs that can be done using your fingers or a pastry cutter.
- Add the buttermilk and fold in very little with gentle stirring. Make sure that overmixing is avoided; the dough will be slightly sticky.
- Place the biscuits on the baking sheet so that close sides will remain soft or spaced with firm sides for crisp edges. Put into preheated oven and bake for about 10 to 12 minutes, or until golden brown.
- Take out of the oven, allow to cool a bit, and serve warm with butter or jam or any topping of your liking.