Thursday, April 30, 2009

The Best Home Biscuits

Pin It Whether you are having a brunch or just doing something nice for your mother, these are great and easy to make. Make sure you use White Lily flour for best results.


2 Cup White Lily Flour*
2 tsp. Baking Powder
1/4 tsp. Baking Soda
1 tsp. Sugar
1 Cup cold Buttermilk
8 TB. unsalted butter, melted and cooled

Preheat Oven to 475

Combine solids, combine wets and blend.Using 1/4 measuring cup, scoop batter into oven tray (Spray tray with Pam) Brush with melted butter and bake 12-14 min.


White Lily flour is the best flour to make biscuits. Not all flours are created equal. Southern bleached all-purpose flours are made from the soft winter wheat that grows well in the warmer southern climate while northern all-purpose flours are made from the hard spring wheats that grow in the colder climate. Strains of soft winter wheat have less protein than the hard spring wheat and therefore southern all-purpose flours are better-suited for quick breads such as biscuits, cakes and muffins. For an in-depth and well researched article on biscuits, go to the following blog You can also find an even quicker recipe for biscuits in back of the White Lily Self-Rising Four package. No excuses!

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