White Lily Flour is made from SOFT winter wheat. Soft, like in SOFT Southern breezes off a Carolina coast. Pillsbury Flour (and most others) is made from HARD wheat. Hard, like the winters in Minnesota. White Lily has the great web site whitelily be sure and try them out for yor serious biscuit needs
2 c. White Lily all - purpose flour
1 tsp. salt
3 tsp. baking powder
1 tsp. sugar
1 tsp. baking soda
5 tsp. chilled shortening
1 c. buttermilk
Sift the dry ingredients together in a large bowl. use a flat ungreased "baking sheet," Use a large biscuit cutter,I like to use a drinking glass, and have your buttermilk measured and ready to go. Flour a flat surface for cutting the biscuits. Keep a small bowl of flour nearby to dip the biscuit cutter in so it doesn't stick to the dough. Add the shortening or lard using your fingers or a pastry blender until it resembles coarse cornmeal. Add the buttermilk and stir in good. Dump the dough out on a floured surface. Gently fold the dough over and over until it begins to look smooth. The dough needs to be fairly wet, but not so wet that it sticks to the cutter, the surface, or your hands. Cut the biscuits, without twisting the cutter, and place them in a 400 degree oven for about 10 or twelve minutes .
Now these biscuits will be good by their selves or with eggs or ham, I love them with butter and jelly ,but there is nothing better than Biscuits and Gravy, Sausage Gravy now thats good ,not healthy not diet food but goood. Heres the best recipe for real , good Sausage Gravy:
In the black cast iron skillet put a couple of ounces of your favorite sausage and fry it while breaking the sausage up into crumbles. For each cup of gravy, you're going to need between two and three tablespoons of the grease from the sausage.Pour off all but 5 - 6 TBLS of sausage grease. leave the skillet on medium heat and stir in with a fork 5 - 6 TBLS of White Lily Flour. Keep stirring until the flour gets a little color - about 2 minutes. Don't let it burn!! Have 3 cups of WHOLE milk at hand. While whisking, stir in the milk a little at a time. Keep the gravy pretty thin right now - it'll thicken as it cooks. Over the next 3 to 5 minutes, keep whisking and adding milk as the gravy thickens. You want the gravy to coat a spoon and drip off slowly, but not be a paste, nor be runny. Salt, black pepper to taste. Remove from the heat and pour over split or crumbled biscuits.
2 c. White Lily all - purpose flour
1 tsp. salt
3 tsp. baking powder
1 tsp. sugar
1 tsp. baking soda
5 tsp. chilled shortening
1 c. buttermilk
Sift the dry ingredients together in a large bowl. use a flat ungreased "baking sheet," Use a large biscuit cutter,I like to use a drinking glass, and have your buttermilk measured and ready to go. Flour a flat surface for cutting the biscuits. Keep a small bowl of flour nearby to dip the biscuit cutter in so it doesn't stick to the dough. Add the shortening or lard using your fingers or a pastry blender until it resembles coarse cornmeal. Add the buttermilk and stir in good. Dump the dough out on a floured surface. Gently fold the dough over and over until it begins to look smooth. The dough needs to be fairly wet, but not so wet that it sticks to the cutter, the surface, or your hands. Cut the biscuits, without twisting the cutter, and place them in a 400 degree oven for about 10 or twelve minutes .
Now these biscuits will be good by their selves or with eggs or ham, I love them with butter and jelly ,but there is nothing better than Biscuits and Gravy, Sausage Gravy now thats good ,not healthy not diet food but goood. Heres the best recipe for real , good Sausage Gravy:
In the black cast iron skillet put a couple of ounces of your favorite sausage and fry it while breaking the sausage up into crumbles. For each cup of gravy, you're going to need between two and three tablespoons of the grease from the sausage.Pour off all but 5 - 6 TBLS of sausage grease. leave the skillet on medium heat and stir in with a fork 5 - 6 TBLS of White Lily Flour. Keep stirring until the flour gets a little color - about 2 minutes. Don't let it burn!! Have 3 cups of WHOLE milk at hand. While whisking, stir in the milk a little at a time. Keep the gravy pretty thin right now - it'll thicken as it cooks. Over the next 3 to 5 minutes, keep whisking and adding milk as the gravy thickens. You want the gravy to coat a spoon and drip off slowly, but not be a paste, nor be runny. Salt, black pepper to taste. Remove from the heat and pour over split or crumbled biscuits.
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