White Lily Biscuits Recipe

White Lily self-rising flour: A soft wheat flour that ensures a tender texture for the biscuits.

Shortening: Adds flakiness and richness to the biscuits.

Buttermilk: Provides a tangy flavor and helps the biscuits rise.

When cutting the shortening into the flour, use a pastry blender or two knives to achieve the desired coarse crumb texture. This ensures that the biscuits will be light and flaky. Be careful not to overwork the dough when mixing in the buttermilk, as this can result in tough biscuits.

• white lily self-rising flour - Substitute with all-purpose flour: Mix 2 cups of all-purpose flour with 1 tablespoon of baking powder and ½ teaspoon of salt to mimic the leavening and salt content in self-rising flour.

• shortening - Substitute with butter: Butter provides a richer flavor and similar texture, though it may make the biscuits slightly denser.

• buttermilk - Substitute with milk and lemon juice: Combine ⅔ cup of milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes to curdle, creating a similar acidity and texture to buttermilk.

• Allow the biscuits to cool completely on a wire rack before storing or freezing. This prevents condensation from forming, which can make them soggy.

• For short-term storage, place the cooled biscuits in an airtight container or a resealable plastic bag. Store at room temperature for up to 2 days. If you prefer a slightly warm biscuit, reheat in a 350°F (175°C) oven for about 5 minutes.

• For longer storage, wrap each biscuit individually in plastic wrap or aluminum foil. Place the wrapped biscuits in a resealable freezer bag or an airtight container. Label with the date and freeze for up to 3 months.

• When ready to enjoy, remove the desired number of biscuits from the freezer. Unwrap and place them on a baking sheet. Reheat in a 350°F (175°C) oven for 10-15 minutes or until heated through. Alternatively, you can microwave a frozen biscuit on a microwave-safe plate for about 20-30 seconds, though this may result in a softer texture.

• To maintain the best texture and flavor, avoid refreezing biscuits once they have been thawed.

• Oven Method: Preheat your oven to 350°F (175°C). Place the biscuits on a baking sheet and cover them with aluminum foil to prevent them from drying out. Heat for about 10-15 minutes or until they are warmed through. This method helps maintain the biscuits' flaky texture.

• Microwave Method: Wrap each biscuit in a damp paper towel to keep them moist. Place them on a microwave-safe plate and heat on medium power for 20-30 seconds. Check if they are warm enough; if not, continue to heat in 10-second intervals. Be cautious as microwaving can make them a bit chewy.

• Skillet Method: Heat a non-stick skillet over medium-low heat. Place the biscuits in the skillet and cover with a lid. Heat for about 2-3 minutes on each side, or until they are warmed through. This method can help retain some of the biscuits' original crispiness.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the biscuits on the toaster oven tray and cover with aluminum foil. Heat for about 10 minutes or until they are warmed through. This method is great for small batches and helps keep the biscuits from becoming too dry.

• Steaming Method: If you have a steamer basket, this method can keep the biscuits moist. Bring a pot of water to a simmer and place the biscuits in the steamer basket. Cover and steam for about 5 minutes or until they are heated through. This method is excellent for maintaining the biscuits' soft texture.

• Oven: Preheat to 475°F (245°C) for baking the biscuits.

• Mixing bowl: Used to combine the flour and shortening, and later to mix in the buttermilk.

• Pastry cutter: Helps to cut the shortening into the flour until it resembles coarse crumbs.

• Measuring cups: Essential for accurately measuring the flour, shortening, and buttermilk.

• Rolling pin: Used to roll the dough to a ½ inch thickness.

• Biscuit cutter: Cuts the dough into biscuit shapes.

• Baking sheet: Place the cut biscuits on this for baking.

• Flour sifter: Optional, but can be used to lightly flour the surface for kneading the dough.

• Spatula: Useful for transferring the biscuits from the floured surface to the baking sheet.

Pre-measure ingredients: Measure out flour, shortening, and buttermilk ahead of time to streamline the process.

Use a food processor: Quickly cut the shortening into the flour using a food processor instead of doing it by hand.

Chill the shortening: Keep the shortening in the fridge until ready to use. Cold shortening makes the dough easier to handle.

Skip the rolling pin: Pat the dough to the desired thickness with your hands to save time on rolling.

Use parchment paper: Line the baking sheet with parchment paper for easy cleanup and to prevent sticking.