- 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. 4 days ago
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.