Classic Southern Biscuits

Name: Classic Southern Biscuits
Cuisine: American
Ingredients: 2 cups White Lily, another self-rising southern flour, or self-rising cake flour (see Note); 2 cups White Lily, another self-rising southern flour, or self-rising cake flour (see Note); 2 cups White Lily, another self-rising southern flour, or self-rising cake flour (see Note); 4 tablespoons butter, lard, or vegetable shortening; ⅔ to ¾ cup milk; 4 tablespoons butter, lard, or vegetable shortening; 4 tablespoons butter, lard, or vegetable shortening

Preparation info

About
twelve
2 inch biscuits

Difficulty
Easy

Appears in

How to Bake

By Nick Malgieri

Published 1995

About

For this recipe I have used a typical southern brand of self-rising all-purpose flour, such as White Lily, to reproduce the most common biscuits on the southern table. Though such flour isn’t a staple item in supermarkets across the country, it is possible to search and order it online.

Ingredients

2 cups White Lily, another self-rising southern flour, or self-rising cake flour (see Note)
4 tablespoons

Americas
United States
Breakfast
Cookies

Method

Set a rack at the middle level of the oven and preheat to 450 degrees.
Place the flour in a mixing bowl and, using your fingertips or a pastry blender, rub the fat in quickly, leaving the mixture cool and powdery.
Add a minimum amount of milk