White Lily Light Biscuits
 
2 cup  White Lily Self-Rising Soft Wheat Flour
1/4 cup  vegetable shortening
2/3 to 3/4 cup  milk
 
Preheat oven to 500 degrees. Place flour in mixing bowl. With pastry 
blender or fork, cut in shortening until mixture resembles coarse crumbs. 
Blend in just enough milk with fork until dough leaves sides of bowl. Turn 
dough onto lightly floured surface. Knead gently 10 to 12 strokes. Roll 
out dough 1/2-inch thick. Cut with 2-inch biscuit cutter dipping cutter 
into flour between cuts. Press cutter straight down without twisting for 
straight-sided, evenly shaped biscuits. Place biscuits on ungreased baking 
sheet 1 inch apart for crusty biscuits or with sides almost touching for 
soft-sided biscuits. Bake for 8 to 10 minutes. Makes 12 biscuits. 
 
 
 
Southern Angel Flake Biscuits 
Recipe courtesy of Bonnie Castle B&B 
Grantville, GA 
 
Southern Angel Flake Biscuits 
 
3 cup  White Lily flower
1 Tbsp  baking powder
1 tsp  baking soda
1 tsp  salt
1-1/2 tsp  bread making machine yeast
 
1 cup  butter flavor Crisco vegetable shortening
2 cup  buttermilk
 
Stir first five ingredients together and add shortening. Use pastry cutter 
to make mixture into size of small peas. Make a well in the middle and add 
buttermilk. Stir till all ingredients are blended. This will make a very 
moist batter. Cover and place in refrigerator overnight. This batter keep 
refrigerated for 7 days. To prepare:preheat oven to 400 degrees. Place a 
large piece of plastic wrap over a moistened counter top and add about 3/4 
C. flour to the surface. Spoon out enough batter to make the required 
number of biscuits and knead flour into batter. When it is no longer 
sticky, flatten with hand to about 1/4" and cut out desired size biscuit. 
Place in clay pan or lightly greased cookie sheet. Bake 12-15 minutes 
until golden brown. Serve hot with sausage is my favorite 
 
 
 
 
(ID: 80863) Mirror: rec.food.recipes: Tue, Aug 13, 2002


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