White Lily Buttermilk Biscuits Recipe
White Lily Buttermilk Biscuits
Few things beat a basket of warm homemade biscuits fresh from the oven. These White Lily buttermilk biscuits bake up tall, fluffy, and full of buttery layers. They’re perfect for breakfast, dinner, or serving alongside your favorite Southern comfort foods.
The secret is simple: cold butter, buttermilk, gentle handling, and a hot oven.
Why You’ll Love This Recipe
- Soft and fluffy inside
- Beautiful flaky layers
- Made with simple ingredients
- Ready in about 30 minutes
- Freezer-friendly
- Perfect for breakfast or dinner
Ingredients
- 4 cups White Lily Self-Rising Flour
- 1 teaspoon baking powder
- 6 tablespoons cold unsalted butter
- 3 tablespoons Crisco shortening
- 2 cups cold whole buttermilk
How to Make White Lily Buttermilk Biscuits
Step 1: Preheat the Oven
Preheat oven to 500°F (260°C). Grease a cast iron skillet or baking sheet.
Step 2: Mix Dry Ingredients
Combine the flour and baking powder in a large bowl.
Step 3: Cut in the Butter
Cut the butter and shortening into the flour until the mixture resembles coarse crumbs.
Step 4: Add Buttermilk
Pour in half the buttermilk and stir with a fork. Add the remaining buttermilk and mix until a shaggy dough forms.
Step 5: Fold the Dough
Transfer dough to a floured surface. Pat into a rectangle and fold like a letter. Repeat about 3 times to create flaky layers.
Step 6: Cut the Biscuits
Pat dough to about ½-inch thick. Cut biscuits with a floured biscuit cutter, pressing straight down without twisting.
Step 7: Bake
Place biscuits on the prepared pan and bake for 8–10 minutes until lightly golden.
Serve warm with butter, honey, jam, or gravy.
Expert Tips
- Keep butter and buttermilk cold.
- Don’t overwork the dough.
- Avoid twisting the biscuit cutter.
- Fold the dough several times for extra layers.
- Watch closely during the last few minutes of baking.
Storage & Reheating
Refrigerator
Store in an airtight container for up to 4 days.
Freezer
Freeze baked biscuits for up to 3 months.
Reheating
Microwave for 20–30 seconds, then warm in a toaster oven for a few minutes.
FAQs
Why use White Lily flour?
Its lower protein content creates softer, more tender biscuits.
Why shouldn’t I twist the cutter?
Twisting seals the edges and can prevent biscuits from rising fully.
Can I freeze unbaked biscuits?
Yes. Freeze on a baking sheet first, then transfer to a freezer bag.
Can I use all butter?
Yes, but the texture will be slightly different.
Final Thoughts
If you’re looking for classic Southern biscuits with tall layers and a tender crumb, these White Lily buttermilk biscuits are hard to beat. They’re simple, reliable, and perfect for any meal.
White Lily Buttermilk Biscuits
Ingredients
Method
- Preheat oven to 500°F and grease a skillet or baking sheet.
- Mix flour and baking powder.
- Cut in butter and shortening until crumbly.
- Stir in buttermilk until a shaggy dough forms.
- Fold dough 3 times on a floured surface.
- Pat to ½-inch thickness.
- Cut biscuits without twisting the cutter.
- Bake 8–10 minutes until golden.
