I have made biscuit’s for 62 years and have always made Biscuits. But this morning I made biscuit’s with a New to me type flour. It’s almost impossible to find here in Oklahoma.
White Lily flour. It think those were the Best biscuits I have ever made.
I used Grandma Bass’s Glass Rolling pin and Her Biscuit Cutter and baked them in her Iron skillet I inherited.
A bit of Info on the Glass Rolling pin because I have been ask about it time and time again. I was told 3 of her six boys bought her rolling pins with Gold Medal Flour in them for Christmas one year. And after that she would send the boys to the store with Quilt money from the Quilts she sold and have them buy a rolling pin full of flour and she would give them away to a New bride. And when she would brake one she kept a couple on hand. She passed away in 1975 at 97. And I was on the receiving end of her last remaining Rolling pin, Sifter,Biscuit and Cookie cutter and Iron Skillet. I have an old earthen stone ware bowl of hers also but I’m afraid of breaking it it has a hairline crack in it.
Next time I’ll double the batch.
Recipe from the White Lily bag.
I used butter not Crisco
Ingredients
2 cups White Lily® Enriched Unbleached Self-Rising Flour
1/4 cup butter or shortening
3/4 cup buttermilk
2 Tab. Melted Butter
Instructions
Heat oven to 475°F.
Place flour in a large bowl. Using a pastry cutter or fork, work butter or shortening into flour until crumbs are the size of peas. Add buttermilk, stir with fork just until flour is moistened.
Turn dough onto lightly floured surface. Gently roll dough with floured rolling pin until 1 inch thick. Cut out biscuits using a floured 2-inch biscuit cutter or the rim of a cup. Place biscuits on a baking sheet where the edges touch. Reform the scrap dough to make additional biscuits.
Bake 8 to 10 minutes or until golden brown. Remove from oven. Brush tops with butter and enjoy.