From the White Lily Light and Fluffy Biscuits recipe on the back of the White Lily Enriched Unbleached Self-Rising Flour package
Makes 12 biscuits
2 cups White Lily self-rising flour *
1/4 cup shortening, chilled (replace with butter)
2/3 to 3/4 cups buttermilk or milk
Heat oven to 500°F. Coat baking sheet with no-stick cooking spray.
Measure flour into large bowl. Cut in shortening with pastry blender or 2 knives until crumbs are the size of peas. Blend in just enough milk with fork until dough leaves sides of bowl.
Turn dough onto lightly floured surface. Knead gently 2 to 3 times. Roll dough to 1/2-inch thickness. Cut using floured 2-inch biscuit cutter. Place on prepared baking sheet 1-inch apart for crisp sides or almost touching for soft sides.
Bake 8 to 10 minutes or until golden brown.
1 c buttermilk =
1 c milk
1 tbsp lemon juice or vinegar (white, apple cider, or rice)
Mix and let sit for 5 min.