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White Lily Buttermilk Biscuits

Fluffy Southern biscuits made with White Lily flour, butter, shortening, and buttermilk.
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Ingredients Method Notes

Ingredients
  

  • 4 cups White Lily Self-Rising Flour
  • 1 teaspoon baking powder
  • 6 tablespoons unsalted butter
  • 3 tablespoons Crisco shortening
  • 2 cups whole buttermilk

Method
 

  1. Preheat oven to 500°F and grease a skillet or baking sheet.
  2. Mix flour and baking powder.
  3. Cut in butter and shortening until crumbly.
  4. Stir in buttermilk until a shaggy dough forms.
  5. Fold dough 3 times on a floured surface.
  6. Pat to ½-inch thickness.
  7. Cut biscuits without twisting the cutter.
  8. Bake 8–10 minutes until golden.

Notes

Storage
Store in an airtight container for up to 4 days.
Freezing
Freeze baked or unbaked biscuits for up to 3 months.
Reheating
Microwave 20–30 seconds and finish in a toaster oven.
Recipe Tips
Keep ingredients cold and avoid overmixing for the fluffiest biscuit