White Lily® Light and Fluffy Biscuits

These light and versatile biscuits come together so easily and are ready to eat in no time.

Step: 1

Heat oven to 475 degrees F.

Step: 2

Place flour in large bowl. Cut in shortening with pastry blender or 2 knives until crumbs are the size of peas. Add buttermilk, stirring with fork just until flour is moistened.

Step: 3

Turn dough onto lightly floured surface. Knead gently 5 to 6 times, just until a smooth dough is formed. Roll dough into a 7-inch circle that is 3/4- to 1-inch thick. Cut out 7 to 8 biscuits using a floured 2-inch biscuit cutter. Place on baking sheet, about 1-inch apart. (For softer biscuits, arrange so that edges almost touch.) Shape dough scraps into a ball. Pat out until 3/4-inch thick. Cut out additional biscuits.

Step: 4

Bake 8 to 10 minutes or until golden brown. Remove from oven. Brush with butter, if desired.

Per Serving: 126 calories; protein 1.9g; carbohydrates 15.4g; fat 6.1g; cholesterol 5.7mg; sodium 263mg.

The best flavour of the flour could make a real deal to your bread. Different brands do vary. Extra-strong or Canadian flours, which are naturally higher in gluten, may give you a best rise than standard dough flours – especially if you’re make wholemeal dough , which doesn’t always getting bigger as well as white bread.

To make this in a dough , add all the ingredients to your breadmaker and follow the makers instructions.

A dough’s first rising can be make in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can work it night before , then finish it off the next day.