"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

White Lily Light Biscuits Recipe

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This recipe for White Lily Light Biscuits, by , is from Loving Receipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Friday, January 9, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 cups White Lily All Purpose Flour
1 tbsp Baking Powder
1 tsp Salt
1/4 cup Crisco All Vegetable Shortening, Chilled
2/3 - 3/4 cups Buttermilk or Milk

Directions:
Directions:
HEAT oven to 500F. Combine flour, baking powder and salt.
CUT in shortening with a pastry blender until lumps are the size of peas.
BLEND in just enough milk with fork until dough leaves the sides of bowl.
ROLL out dough to 1/2 inch thick. Cut using floured 2-inch biscuit cutter.
PLACE on baking sheet 1 inch apart for crisp sides or almost touching for soft sides.
BAKE 8 to 10 minutes or until golden brown.

Number Of Servings:
Number Of Servings:
Makes 12 2-inch biscuits
Personal Notes:
Personal Notes:
VARIATION: GARLIC CHEESE DROP BISCUITS
STIR in 10 cup shredded Cheddar cheese. DROP dough by rounded tablespoons onto baking sheet. BAKE as directed above. COMBINE 1/4 cup melted butter and 1/4 tsp of garlic powder. Brush over biscuits.

 

 

 

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