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Ingredients

2 cups White Lily® Enriched Bleached Self-Rising Flour or White Lily® Enriched Unbleached Self-Rising Flour ¼ cup Crisco® All-Vegetable Shortening ¾ cup buttermilk 2 tablespoons butter, melted

Nutrition Info

126.4 calories carbohydrate: 15.4 g cholesterol: 5.7 mg fat: 6.1 g fiber: : - protein: 1.9 g saturatedFat: 2.3 g servingSize: - sodium: 263 mg sugar: 0.7 g transFat: : - unsaturatedFat: : -

Heat oven to 475 degrees F.
Place flour in large bowl. Cut in shortening with pastry blender or 2 knives until crumbs are the size of peas. Add buttermilk, stirring with fork just until flour is moistened.
Turn dough onto lightly floured surface. Knead gently 5 to 6 times, just until a smooth dough is formed. Roll dough into a 7-inch circle that is 3/4- to 1-inch thick. Cut out 7 to 8 biscuits using a floured 2-inch biscuit cutter. Place on baking sheet, about 1-inch apart. (For softer biscuits, arrange so that edges almost touch.) Shape dough scraps into a ball. Pat out until 3/4-inch thick. Cut out additional biscuits.
Bake 8 to 10 minutes or until golden brown. Remove from oven. Brush with butter, if desired.

12 biscuits

These light and versatile biscuits come together so easily and are ready to eat in no time.