Light And Fluffy Biscuits
Makes 12 biscuits
NOTE: These are biscuits in the American sense of the word
Ingredients
2 cups self-rising flour
1/4 cup unsalted butter or shortening
3/4 cup buttermilk or milk
2 TB unsalted butter, melted
Instructions
Heat oven to 475°F.
Place flour in a large bowl. Using a pastry cutter or fork, work butter or shortening into flour until crumbs are the size of peas. Add buttermilk, stir with fork just until flour is moistened.
Turn dough onto lightly floured surface. Gently roll dough with floured rolling pin until 1 inch thick. Cut out biscuits using a floured 2-inch biscuit cutter or the rim of a cup. Place biscuits on a baking sheet where the edges touch. Reform the scrap dough to make additional biscuits.
Bake 8 to 10 minutes or until golden brown. Remove from oven. Brush tops with butter and enjoy.
Recipe courtesy of White Lily (flour company)
Makes 12 biscuits
NOTE: These are biscuits in the American sense of the word
Ingredients
2 cups self-rising flour
1/4 cup unsalted butter or shortening
3/4 cup buttermilk or milk
2 TB unsalted butter, melted
Instructions
Heat oven to 475°F.
Place flour in a large bowl. Using a pastry cutter or fork, work butter or shortening into flour until crumbs are the size of peas. Add buttermilk, stir with fork just until flour is moistened.
Turn dough onto lightly floured surface. Gently roll dough with floured rolling pin until 1 inch thick. Cut out biscuits using a floured 2-inch biscuit cutter or the rim of a cup. Place biscuits on a baking sheet where the edges touch. Reform the scrap dough to make additional biscuits.
Bake 8 to 10 minutes or until golden brown. Remove from oven. Brush tops with butter and enjoy.
Recipe courtesy of White Lily (flour company)