2 cups sifted self-rising four
¼ cup shortening
2/3 cups milk

Preheat oven to 450 degrees. Measure White Lily Self-Rising Flour into large bowl. Divide shortening into several pieces and scatter on top of flour. Cut pieces into the flour until they are about the size of peas. Gradually stir in cheese and milk, stirring only enough to moisten flour and hold the dough together. Drop dough by rounded tablespoonfuls onto baking sheet. Bake 8 to 10 minutes or until tops are golden brown. Brush tops with melted butter. Makes 12 biscuits.

Sift together dry ingredients; cut in shortening until mixture resembles coarse meal. Add sour cream; mix to a soft dough. Turn out on well-floured surface; knead gently about 20 seconds. Toll dough ½ inch thick; cut with biscuit cutter dipped into flour. Place on ungreased baking sheet. Preheat to 450 degrees and bake for 10 to 12 minutes. Makes 12 medium biscuits.

1 teaspoon sugar
½ cup shortening
1 cup sour cream

Sift flour into large mixing bowl. Cut in shortening with a pastry blender until mixture looks like coarse crumbs. Store in a covered containter at room temperature. Mix will keep at least 4 months. Use whenever a recipe calls for a biscuit mix.

8 cups sifted self-rising flour

 

2 ½ cups White Lily Self-Rising Flour
¼ cup vegetable shortening
1 cup shredded cheddar cheese
¾ cup milk
¼ cup butter or margarine, melted

Heat oven to 450 degrees. Cut shortening into flour until particles are as fine as coarse corn meal. Add milk and mix quickly with a fork. Turn dough out on lightly floured board or pastry cloth and knead just until smooth. Roll our and cut with floured cutter. Place on ungreased baking sheet. Bake 10 to 12 minutes.

2 cups sifted flour
2 teaspoons baking powder
½ teaspoon soda
1 teaspoon salt

½ cup butter or margarine, softened
½ teaspoon garlic powder
1 tablespoon fresh chopped parsley, optional

Combine and brush over hot biscuits. Store unused portion in refrigerator. Makes 12 biscuits.

Top the "Cheese Drop Biscuits" with garlic butter:

1 ¾ cup White Lily Self-Rising flour
1 cup heavy whipping cream
¼ cup butter or margarine, melted

Preheat oven to 500 degrees. Measure White Lily Self-Rising Flour into large bowl. Gradually stir in cream, adding only enough to moisten flour and hold dough together. Turn dough onto a lightly floured surface. Knead gently two or three strokes. Using a light touch, plat or roll dough to ½ inch thickness. Cut with floured 2 inch biscuit cutter, leaving as little dough between cuts a possible. Gather reaming dough and re-roll one time. Discard scraps remaining after second cutting. Place biscuits on baking sheet with sides touching for soft biscuits or close together but not touching for crispier sides. Brush tops with melted butter. Bake 8 to 10 minutes or until tops are golden brown. Makes 12 biscuits.

2 cups hard white wheat
3 teaspoons baking powder
1 teaspoon salt
¼ cup oil
1 cup milk or buttermilk

Mix together dry ingredients. Make a well in center. Combine oil and milk and pour into well.Mix with dry ingredients. Drop by tablespoons onto greased cookie sheet. Bake 400 to 425 for 10 minutes. Makes about 1 dozen.

2 ½ cups sifted self-rising flour
¼ teaspoon soda
3 tablespoons sugar
1 cake or package yeast
1 cup lukewarm buttermilk
1/3 cup shortening

Sift together flour, soda and sugar. Dissolve yeast in lukewarm buttermilk. Cut shortening into flour mixture, as for biscuits. Stir buttermilk into dry ingredients quickly. Turn dough out onto floured cloth and knead just until smooth. Roll to ¼ inch thickness and cut with biscuit cutter. Brush top of each round with melted butter. Place one biscuit on top of another making double biscuits. Cover and place in warm place to rise until light and doubled, about an hour. Bake at 375 degrees for 12 to 15 minutes. Makes 1 and ½ dozen.