"Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie."--Jim Davis

Nan's White Lily Light Biscuits Recipe

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

Contributor:  
Contributor:  
Travis Walker
Added: Tuesday, May 12, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 cups White Lily Self-Rising Flour
1/4 cup shortning or butter
2/3 to 3/4 cup milk or buttermilk

Directions:
Directions:
PREHEAT: oven to 500
SPRAY: baking sheet or cake pan lightly with cooking spray
MEASURE: flour into bowl (spoon into measuring cup)
CUT IN: shortning until mixture resembles coarse crumbs
BLEND: in enough milk unitl dough leaves sides of bowl
KNEAD: gently 2 to 3 times lightly floured surface
ROLL: dough about 1/2 inch thick.Cut with out twisting cutter
PLACE: on pan(1 inch apart for crisp sides or almost touching for soft sides)
BAKE: for 8 to 10 minutes for 2 inch biscuits or until golden brown. Brush tops with melted butter if desired.
MAKES: twelve 2-inch biscuits

To prolong freshness, refrigerate in air tight container

Number Of Servings:
Number Of Servings:
12
Personal Notes:
Personal Notes:
This is the best biscuit recipes there is but takes a little practice to get perfect. Nan's suggestion is to work with dough as little as possible and she doesn't use the cookie cutter method, but more of a drop method.

 

 

 

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