Detailed White Lily Biscuit Recipe
Ingredients:
- 2 cups White Lily® Enriched Unbleached Self-Rising Flour
Note: White Lily flour is a low-protein, soft wheat flour, which results in tender and fluffy biscuits. If you’re not using White Lily, you can substitute another self-rising flour, but the texture may differ slightly. - 1/4 cup cold butter, cubed (or shortening if you prefer, but butter gives a richer flavor)
- Keeping the butter cold helps create steam pockets during baking, which lead to flaky layers.
- 3/4 cup cold buttermilk
- The acidity in buttermilk reacts with the baking soda in self-rising flour, giving biscuits a light, airy texture. Cold buttermilk also keeps the butter from melting too soon, helping with flakiness.
- 2 tablespoons melted butter (for brushing on top)
- This is optional but adds a delicious buttery finish and gives the biscuits a golden, glossy top.
Instructions:
- Preheat Oven:
- Set the oven to 475°F. This high heat is essential for giving the biscuits a quick rise. When biscuits enter a hot oven, the heat quickly activates the baking powder in the self-rising flour, causing a burst of steam in the dough and resulting in a fluffy texture.
- Prepare the Flour:
- Measure 2 cups of White Lily self-rising flour by spooning it into a measuring cup and leveling it off. This prevents packing, which can result in dry biscuits.
- Cut in the Butter:
- Add 1/4 cup cold, cubed butter (or shortening) into the flour. For best results, the butter should be straight from the fridge and cut into small pieces (about 1/2-inch cubes).
- Use a pastry cutter, two knives, or your fingertips to mix the butter into the flour. Aim for a coarse, crumbly texture, with small lumps of butter that resemble small peas. These butter pieces melt during baking, creating steam pockets that contribute to the biscuits’ flakiness.
- Tip: If you’re using your hands, work quickly to keep the butter from warming up. Warm butter won’t create the same flaky texture.
- Add Buttermilk:
- Make a well in the center of the flour-butter mixture, and pour in 3/4 cup cold buttermilk.
- Use a fork to gently mix until just combined. The dough should be shaggy and slightly sticky. Overmixing can make the biscuits tough, so stop as soon as there’s no dry flour remaining.
- Form the Dough:
- Lightly flour a clean surface (such as a countertop or large cutting board).
- Turn the dough out onto this surface. Instead of kneading, gently pat the dough into a disk. Keep the thickness at about 1 inch—this thickness is key for tall, fluffy biscuits.
- Tip: Resist the urge to knead or press down too firmly. The lighter the touch, the more tender your biscuits will be.
- Cut Out Biscuits:
- Use a floured 2-inch biscuit cutter or a floured rim of a drinking glass.
- Press straight down into the dough without twisting the cutter. Twisting can seal the edges and hinder the rise. Lift the cutter straight up for the best results.
- Carefully transfer each biscuit to a baking sheet or skillet, placing them close enough that the edges touch slightly. This “snug fit” helps the biscuits rise upward instead of spreading outward.
- Bake:
- Place the biscuits on a middle oven rack for even baking. Bake for 8 to 10 minutes or until they turn a beautiful golden brown on top. Avoid opening the oven door frequently, as this can cause the biscuits to deflate.
- Brush with Butter:
- When they’re done, remove the biscuits from the oven and immediately brush the tops with 2 tablespoons of melted butter. This adds a rich finish and enhances the golden color.
- Serve:
- Let the biscuits cool for a couple of minutes, then serve warm. Biscuits are at their absolute best fresh from the oven. Try them with butter, jam, honey, or gravy for a delicious treat!
Additional Tips for Success:
- Flour Type Matters: Using a low-protein flour like White Lily (when available) is key for lighter, fluffier biscuits.
- Cold Ingredients: Keeping ingredients cold (especially the butter and buttermilk) helps create steam when baking, which leads to flaky layers.
- Don’t Overwork the Dough: Handling the dough gently and minimally is the secret to tender biscuits. Overmixing or pressing too hard will make them dense.
- Baking Equipment: If you have an iron skillet, this can be a great baking vessel for biscuits, as it provides even heat and a crispy bottom crust.
Serving Ideas:
These biscuits are so versatile:
- Serve with sausage gravy for a classic Southern breakfast.
- Pair with fruit preserves or honey for a sweet treat.
- Use them for breakfast sandwiches with scrambled eggs, cheese, and bacon.
Enjoy making these traditional biscuits, and savor the family memories they bring!