I’ve been making white lily biscuits for years, and they’re always a hit with my family. My kids love helping me in the kitchen, and this recipe is one of their favorites.
They love watching the biscuits rise and then devouring them warm from the oven. I’ve experimented with different recipes over the years, but this one remains my go-to.
It’s a classic Southern recipe that’s easy to make and always turns out delicious. I’ve served these biscuits at family gatherings, holiday meals, and even just as a special treat on a Tuesday.
My husband loves them too, and he’s always asking me to make them for him when he’s feeling under the weather. The best part about this recipe is that it’s incredibly versatile – you can use it for breakfast, lunch, or dinner, and it’s perfect for any occasion.
Whether you’re serving them with butter and jelly or using them as a base for sandwiches, these biscuits are sure to please even the pickiest of eaters. And the best part?
They’re ridiculously easy to make – just mix together some flour, sugar, baking powder, and milk, drop spoonfuls onto a baking sheet, and bake until golden brown. It’s a simple yet satisfying process that never fails to put a smile on my face.
White Lily Buttermilk Biscuits
4.7 from 913 votes
These biscuits use White Lily self-rising flour, which is milled from soft red winter wheat for a tender, light crumb. The cold butter and buttermilk create flaky layers that rise tall in a hot oven.
For best results, keep all ingredients very cold and handle the dough as little as possible. If you do not have self-rising flour, you can substitute 2 cups all-purpose flour with 1 tablespoon baking powder and 1/2 teaspoon salt.
Watch Video Of How White Lily Buttermilk Biscuits Works
White lily biscuits are always a good idea for any occasion – whether you’re hosting a big family gathering or just want something comforting after a long day.
They’re easy to make ahead of time and freeze beautifully so you can whip up a batch whenever you need one.
Plus, they’re ridiculously versatile – serve them with butter and jelly for breakfast or use them as a base for sandwiches at lunchtime.
❓ Frequently Asked Questions About White Lily Buttermilk Biscuits
What is the best way to store leftover white lily biscuits?
You can store leftover biscuits in an airtight container at room temperature for up to 3 days or freeze them for up to 2 months.
Can I use buttermilk instead of regular milk in this recipe?
Yes, you can use buttermilk if you prefer a tangier biscuit – just substitute it 1:1 in place of regular milk.
How do I ensure my biscuits rise evenly?
Make sure your oven is at the right temperature (350°F) and that your leavening agents (baking powder) are fresh – old or low-quality leavening agents can cause biscuits to sink instead of rise.
Can I add flavorings like herbs or cheese to this recipe?
Absolutely – try adding some chopped fresh herbs like chives or rosemary or grated Parmesan cheese for added depth of flavor.
How do I reheat leftover white lily biscuits?
Simply bake them in the oven at 350°F for about 5-7 minutes until warm and flaky – you can also try microwaving them on high for 10-15 seconds if you’re short on time.
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