Even if you double the recipe you can just chop the tablespoon of butter into bits and mix it in with the flour. Since you are using such small amounts of butter and shortening (1/2 tablespoon each), it’s easy to blend the fat into the flour no matter what temperature it is. However, in this recipe you don’t have to worry about the butter being cold. My usual and favorite way of incorporating butter into a flour mixture is to grate cold butter right off the stick and into the flour mixture. Along with the White Lily, the recipe calls for a mixture of butter and shortening, a little sugar for a hint of sweetness and browning and a combination of cream and buttermilk. These are the softest, fluffiest biscuits I’ve ever made, and I do believe it’s because of the White Lily self-rising flour. You can mix the flour with the sugar, butter and shortening early and store in in the freezer. In other words, you don’t have to worry about rolling dough early in the morning or in the evening when you’re busy with dinner. It’s also a great make-ahead recipe, because you can mix the dry ingredients and fat, store the crumbly blend in the freezer, and then assemble before the meal. Lately all the recipes I use make anywhere from 2 to 6 biscuits. Self-Rising Flour Biscuits for Two Recipe Jump to Recipe The fluffiest ever! Drop biscuits also known as Cathead Biscuits. I’ve been baking them in 3.5 inch mini skillets (one per skillet) and in my 6.5 inch skillet. Also known as Cathead Biscuits (they’re the size of a cat’s head) they are light, fluffy, velvety drop biscuits. So here’s a recipe called Self-Rising Flour Biscuits for Two. Advertisement I feel like I haven’t made enough biscuits lately.
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