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Wednesday, August 4, 2010

Homemade Biscuits

Nothing beats a good homemade biscuit. I swear that cooks in the South SWEAR by White Lily flour, so I decided to try it out for the first time. Their difference is that they use winter wheat which apparently makes for a more tender product.

Crisco® Original No-Stick Cooking Spray
2 cups White Lily® All Purpose Flour
1 tablespoon baking powder
1 teaspoon salt
1/4 cup Crisco® All-Vegetable Shortening, chilled
OR 1/4 stick Crisco® All-Vegetable Shortening Sticks, chilled
2/3 to 3/4 cups buttermilk or milk


1.HEAT oven to 500 °F.
2.COMBINE flour, baking powder and salt in medium bowl. Cut in shortening with pastry blender or 2 knives until crumbs are the size of peas. Blend in just enough buttermilk with fork until dough leaves sides of bowl.
3.TURN dough onto lightly floured surface. Knead gently by folding dough 2 to 3 times. Roll dough to 1/2-inch thickness. Cut using floured 2-inch biscuit cutter.
4.PLACE on baking sheet 1 inch apart for crisp sides or almost touching for soft sides.
5.BAKE 8 to 10 minutes or until golden brown.

 Verdict? Two thumbs up. Although, butter and homemade peach jam could pretty much cure any sin.

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