In honor of National Biscuit Month, White Lily flour encourages bakers to "Save the Biscuit" by learning, teaching and sharing with others the joy of making biscuits. There is no substitute for a scratch-made biscuit, and it's a tradition worth preserving.
"Growing up, I always loved having breakfast for dinner; Mother always served her wonderful homemade biscuits hot out of the oven," said baking expert Linda Carman. "Almost everyone likes breakfast foods, but since we often don't have time to do a lot of cooking in the mornings, it's fun to serve breakfast at dinner."
Looking for a twist on the iconic biscuit? Country Ham and Cheese Biscuits are an easy variation on the classic. Or try a one-dish wonder like the Scrambled Egg Biscuit Braid, sure to impress family and friends.
Visit www.whitelily.com for more recipes and baking tips.
Crisco® Original No-Stick Cooking Spray
2 cups White Lily Enriched Bleached Self-Rising Flour
1/4 cup Crisco All-Vegetable Shortening or 1/4 stick Crisco Baking Sticks All-Vegetable Shortening
1 cup finely chopped cooked country ham
1 cup shredded Swiss cheese
1 cup sour cream
1/4 cup milk or buttermilk
2 tablespoons butter, melted
- HEAT oven to 450 degrees F. Spray baking sheets with no-stick cooking spray.
- PLACE flour in large bowl. Cut in shortening with pastry blender or 2 knives until mixture is the size of peas.
- ADD ham, cheese and sour cream. Gradually add milk, stirring only enough to moisten flour and hold dough together.
- TURN dough onto lightly floured surface. Knead gently two or three strokes. Gently pat or roll dough to 1/2-inch thickness. Cut with floured 2-inch biscuit cutter, leaving as little dough between cuts as possible. Gather remaining dough; re-roll one time. Cut as described above. Discard scraps.
- PLACE on prepared baking sheet 1 inch apart for crisp sides or almost touching for soft sides.
- BAKE 8 to 10 minutes, or until tops are golden brown. Brush tops with melted butter. Serve hot.
Makes 12 servings
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