Let’s make homemade buttermilk biscuits. This easy biscuit recipe uses White Lily flour and the option for only 2 other ingredients. Just like Mema used to make.
2 cups of White Lily Self-Rising Flour
3/4 cup of Buttermilk
1/4 cup of Crisco
2 tablespoons of Butter
Preheat the oven to 475 degrees
In a large mixing bowl add 2 cups of White Lily Self Rising Flour
Add 1/4 cup of Crisco and using your hands or two forks you want to mix the Crisco into the flour as evenly and consistently as you can.
Take a cheese grater and grate 2 tablespoons of cold butter into the flour bowl and mix it in.
Add a teaspoon of salt
Add a teaspoon of sugar
Add 3/4 of a cup of buttermilk into your bowl
Using your hands, now pull the flour into the buttermilk until a soft dough forms.
Sift a thin layer of flour onto your cutting board or countertop
Remove the dough from the plastic bowl and lay it on your floured surface.
Work the dough a few times but don’t overwork it.
For flaky layers on the inside, then fold the dough over itself a few times
Using the rolling pin, roll the dough out to about a 1-inch thickness
Cut biscuits and place onto the sheet pan
Combine leftover dough and re-roll to cut all you can into biscuits
Once all the dough is cut into biscuits, place full sheet pan in the oven and bake at 475 for 8 minutes
- Serving Size:
- Calories: 140
- Sugar: 0.8 g
- Sodium: 16.9 mg
- Fat: 6.9 g
- Saturated Fat: 2.6 g
- Trans Fat: 0.6 g
- Carbohydrates: 16.6 g
- Protein: 2.7 g
- Cholesterol: 6.8 mg
Keywords: homemade buttermilk biscuits, southern homemade biscuits, white lily flour biscuits, buttermilk biscuits, biscuits