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White Lily Biscuits
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- #60823
Quick, simple, and only three ingredients. These biscuits are addicting straight out of the oven, but they're even better with a spread of butter and a drizzle of honey if you can resist long enough.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
2 cups White Lily self-rising flour
1/4 cup vegetable shortening
2/3 cup milk (more if needed)
directions
Preheat oven to 500 degrees F.
In a large bowl, combine the flour and shortening. Using a pastry knife or fork, cut the shortening into the flour until it resembles coarse crumbs.
Add just enough of the milk until the crumbs pull together as a dough.
Turn the dough out onto a floured surface and knead a few times.
Roll the dough out to 1/2-inch thickness. Cut the dough with a floured 2-inch biscuit cutter.
Place the biscuits on an ungreased baking sheet. Leave 1-inch between for drier biscuits or nearly touching for soft biscuits.
Place the sheet in the oven and bake at 500 degrees F for 8-10 minutes or until golden brown.
nutrition data
121 calories, 5 grams fat, 16 grams carbohydrates, 3 grams protein per serving.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
The name, vodka, comes from the Russian phrase zhiznennaia voda, or "water of life". It can be made from everything from potatoes to beets. It's considered to be fairly flavorless which makes it a great liquor for mixed drinks.
reviews & comments
July 23, 2011
These are super easy & when you substitute buttermilk for the milk, they are the lightest most delicious biscuits. I have to make plenty when my son's friends are around. They love them - you get a 5 star rating from 5 hungry teenage boys!