One thing I’m really trying to perfect is my biscuit-making ability.
And I’ve noticed that I always say “biscuit” in a hushed tone so the dogs don’t hear me, lest they think I have a treat for them….
I lack the fortitude necessary to roll out biscuit dough, because I’m always afraid of overworking it. Tough, dense biscuits are not something anyone looks forward to, which is why I always take the easy route and do the scoop/drop method. True, they’re not as pretty as their perfectly formed siblings, but they are always soft and tender and therefore, worthy.
So along the lines of expanding my biscuit making repertoire, I picked up a bag of White Lily Flour in our local HEB. I have read quite a bit about this particular flour, mainly that it contains a lower protein content than regular all purpose flour.
And a lower protein content means less gluten formation, which means more tender biscuits.
So by now, you’re probably thinking that I actually rolled out the dough and made photo-worthy biscuits?
Not a chance.
Maybe next time….
White Lily Flour Buttermilk Biscuits
- 2 cups White Lily Flour
- 3 tsp baking powder
- pinch salt
- 1/4 cup cold butter (or shortening)
- 1 cup buttermilk
Combine flour, baking powder and salt in a medium bowl. Cut in butter until it resembles coarse meal. Toss the buttermilk in with a fork, adding more if necessary to achieve a cohesive dough. Scoop dough onto a parchment lined baking pan, then using your fingertips (wet them with water first!), smooth the dough into an even layer.
Bake in a preheated 500 degree oven for 15 minutes, or until golden brown.