- 2 cups self rising flour (cold soft, winter, self-rising Southern flour, like White Lily brand)
- 1/4 cup butter (very cold, shortening or lard)
- 3/4 cup buttermilk (cold real)
PER SERVING *
|Calories160Calories from Fat50|
|% DAILY VALUE*|
|Calories from Fat50|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Marcy G. 19 Sep
They are delicious, we ate it with some old tyme hash.
Maggie 7 Jul
tasty tasty! read the website for the full detail about temp and all that, but this turned out perfect!
Lucky 12 Jun
worked like a charm no issues
IntheKitchenLikeABoss 1 Apr
biscuits were tender and flavorful. Will definitely make again.
Nikki Dills 26 Mar
So simple and great!
Ava Cafasso 23 Feb
I got flaky, buttery, delectable biscuits with just three ingredients and a beginner skill set. Thumbs up for me.
Pamela DeDeaux 3 Feb
Great it just so happened that I had the right ingredients on hand. I love White Lily flour for baking!
Lauren D. 10 Dec 2017
I don’t know why but they turned out very doughy and not crumbly like I expect biscuits to be. Probably user-error. Oh well.
Elizabeth Gray 23 Sep 2016
ive never had good luck at making really good biscuits and your description of "raggy" let me know why! These turned out perfectly 2 days in a row so thank you!!!
Susan H. 28 Jul 2015
In Australia we call these scones and this is a recipe my grandmother used and i also use. It is quick easy and very reliable. You can substitute the butter for 1 cup of cream give or take half a cup of cream extra depending on the flour you use. absolutely scrumptious with strawberry conserve and fresh whipped cream and a nice hot cup of tea.