We only use White Lily Self-rising for our biscuits.  We learned from Shirley Corriher, an award winning Atlanta cookbook author, that the softer wheat found in these brands works like a charm.  Her suggestion led to my first big breakthrough in biscuit making.  I got the basic recipe from the White Lily package and a lot of inspiration from Nell Adderley, who always made the very best ones at Buck's house while he grew up.

 Pre-heat oven to 450 degrees.

 2     cups self-rising flour

¼     cup solid shortening (I have used Crisco, Nutive and or try combining either with a portion of chilled unsalted butter)

2/3-3/4  cup milk

Blend the flour and the shortening together either by hand between your fingers or with a pastry blender until the mixture resembles course cornmeal.  Gradually pour the milk into the bowl while you stir.  Don’t add all the milk if the dough seems very liquid and sticky.

Place the dough on a floured board or counter and knead several times by folding the dough, flattening it with your palms, and folding again.  Keep your hands well floured if the dough is sticky.

Flatten dough to about 3/8 inch thick and cut with biscuit cutters or a sturdy inverted glass about 1.5 or 2 inches in diameter. Place on ungreased baking sheet in upper third of the oven and bake 6-8 minutes, until the tops just begin to color.

To serve, split each biscuit and butter while hot.  Serve with jam or honey.  Makes 12 biscuits.


Two Ingredient Cream Biscuits by Nathalie Dupree and Cynthia Graubart

Click here for a charming slide show with the authors making cream biscuits. I tried these this week and felt like it was a good first attempt at mixing and folding.  I did the patting out of the dough on a kitchen towel topped with waxed paper. These are a winning melt in your mouth experience.