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Old-Fashioned Biscuits made with White Lily, Self-Rising Flour are the perfect biscuit. Light and flavorful with a slightly crispy exterior. Simply Sated
4.56 from 9 votes
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Old-Fashioned Biscuits

Old-Fashioned Biscuits made with White Lily, Self-Rising Flour are the perfect biscuit. Light and flavorful with a slightly crispy exterior.
Course Breakfast Bread
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 24 -36 biscuits
Author Susie Gall

Ingredients

  • 6 cups White Lily Self-rising Flour plus more for kneading
  • 1-1/2 teaspoon salt
  • ½ cup unsalted cold butter
  • ¼ cup shortening or lard
  • cups buttermilk see notes*
  • Melted butter for brushing this will give the biscuits a golden brown color
  • Coarse salt for sprinkling on top optional
  • Freshly ground black pepper optional

Instructions

  1. Preheat oven to 450F
  2. In a large bowl, sift together flour and salt.
  3. Pour the flour/salt mixture into a food processor fitted with the steel blade.
  4. Cut the butter and shortening into 1-inch pieces then add them to the flour mixture.
  5. Pulse the mixture a couple of times or just until the mixture resembles coarse crumbs.
  6. Add the milk to the flour/butter mixture and pulse 2-3 times just until the mixture begins to come together and leaves the side of the bowl.
  7. Pour the dough onto a floured surface and knead 10-15 times, adding a little flour when needed to prevent sticking.
  8. Roll out the dough to ½ inch thick and use a biscuit cutter or cookie cutter to cut into desired shapes.
  9. (If wanting to freeze the biscuits for later use, see notes**)
  10. Place cut out dough on a baking sheet 1-inch apart.
  11. Brush melted butter over the biscuits and sprinkle with coarse salt & ground pepper, if desired.
  12. Bake at 450F for 9-10 minutes or until golden brown on top. See notes***
  13. Remove from oven and brush on more melted butter.
  14. Serve immediately.
  15. Enjoy!

Recipe Notes

Notes: If buttermilk is not available, reduce the milk by 2 tablespoons and add 2 tablespoons white vinegar to the milk. Stir and set aside for 1-2 minutes.
*If freezing the biscuits, follow the directions until the “cutting-out” step. Place biscuits on a cooking tray, cover loosely and place in the freezer for 2 hours. Once biscuits are frozen, remove from the tray and place in a zippered freezer bag. When ready to serve, preheat oven to 450F, place biscuits on a baking sheet and brush with melted butter. Bake the biscuits 15 minutes or until golden on top. The biscuits will be just as delicious, but won’t be as tall.
***I used a small biscuit cutter. If making larger biscuits, adjust the cooking time.