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White Lily Light Biscuits

There is nothing finer in the world than a hot, homemade biscuit, especially when it is dripping with butter and maybe a wee bit of honey.

The trouble is, there are as many biscuit recipes and opinions about biscuits as there are biscuit eaters.

White Lily Light Biscuits

Makes 12 biscuits

• 2 cups White Lily Self-Rising Flour (see note)
• 1/4 cup vegetable shortening, butter or lard
• 2/3 to 3/4 cup milk or buttermilk

Preheat oven to 500 degrees. Measure flour into a large bowl. Divide shortening, butter, or lard into pieces and scatter on top of flour. Work the pieces into the flour with a pastry cutter, two knives or fingertips until the pieces are the size of peas. Gradually stir in milk or buttermilk, adding only enough to moisten the flour and hold the dough together.

Turn the dough onto a lightly floured surface. Knead gently two to three strokes. Using a light touch, pat or roll dough to 1/2-inch thickness. Cut with a floured 2-inch biscuit cutter, leaving as little dough between cuts as possible. Gather the remaining dough and re-roll and cut one time. Discard scraps remaining after second cutting.

Place biscuits on a baking sheet with sides touching for soft Southern-style biscuits. If you prefer biscuits with crisp sides, place biscuits close together but not touching. Bake for 8 to 10 minutes, or until tops are golden brown.

Serve hot.

Note: If you don't have self-rising flour, you can make a close facsimile. Combine 1 cup all-purpose flour with 11/2 teaspoons baking powder and 1/2 teaspoon salt for 1 cup self-rising flour.

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