WHITE LILY SELF RISING FLOUR BISCUIT RECIPE RECIPES

Steps:

• Preheat the oven to 450 degrees F. Have an ungreased baking sheet ready.
• Place the self-rising flour in a large mixing bowl. Use 2 forks or your fingers to cut in the cream cheese and butter, making sure not to overwork the dough; there should be small chunks and some loose flour. Make a well in the center of the mixture and add the buttermilk, gradually incorporating it into the flour. (The dough will be wet.)
• Pat a little all-purpose flour on the top of the dough, then flip it out onto a floured surface, floured-side down. Flour the top of the dough lightly; that will make it easy to roll out but keep it moist inside. Lightly pat or roll out the dough to a 1 1/2-inch thickness (do not overwork it or the biscuits will be tough).
• Use a 2-inch biscuit cutter or a similarly sized drinking glass to cut out biscuits, cutting them as close together as possible. (The key to good biscuits is to avoid having to knead or roll out the dough too many times.) Arrange the biscuits on the baking sheet so that they are just touching. Roll out the leftover dough into a rope and outline the exposed outer edge of the biscuits, binding them together to stop the biscuits from spreading and creating a wonderful rise while baking. Brush the tops with the melted butter.
• Put the biscuits in the oven, then immediately turn the oven down to 400 degrees F and bake for 10 minutes. Rotate the pan, then bake until golden brown, an additional 6 to 10 minutes. Serve warm with spreads such as Savory Thyme Butter, blackberry jam or cream cheese.
• Combine butter, green onion, thyme, garlic and some salt and pepper in a bowl with a rubber spatula, or whip with a handheld mixer.
• Transfer to a ramekin, cover with plastic wrap and store in the refrigerator, or roll into a log in plastic wrap and freeze until ready to use.

Steps:

• Preheat oven to 450 degrees F. Place butter in a 9-inch glass baking dish and place into oven just long enough to melt.
• In a large bowl, whisk together the self-rising flour, sugar and baking soda.
• Using a fork, stir in the buttermilk until a loose batter is formed. Let rest 5 minutes.
• Pour batter over the butter in the baking dish and use a spatula to swirl and spread across bottom of dish, allowing some of the butter to spill over to the top of batter.
• Score the batter with a sharp knife for 9 squares and bake for about 20 to 25 minutes, or until golden brown and top is springy.
• Let rest 5 minutes before slicing with a sharp knife at the score markings.