Drop Biscuits Provide an Easy Solution to Help "Save the Biscuit"
MEMPHIS, Tenn., Oct. 3, 2013 /PRNewswire/ -- Because of today's busy lifestyle, making homemade biscuits is becoming a lost art form. Join White Lily® to help "Save the Biscuit" by learning, teaching and sharing with others the joy of making biscuits.
(Photo: http://photos.prnewswire.com/prnh/20131003/CL91192)
"If you are an aspiring biscuit maker or just need a quicker recipe, drop biscuits are the perfect choice," said baking expert Linda Carman. "Drop biscuits save time in the kitchen without sacrificing taste."
The beauty of drop biscuits is that they have a wonderfully crisp crust with a soft biscuit texture on the inside. Drop Biscuits are made exactly the same way as the iconic White Lily Light and Fluffy Biscuit without the kneading, rolling and cutting. Simply cut shortening into self-rising flour, add milk, drop on the pan and bake.
Drop biscuit recipes are easy to modify with a few additions. Prepare Bacon Cheddar Drop Biscuits by adding cheese and bacon to the dough. These biscuits have great flavor and the slightly crunchy texture is enormously satisfying.
Find more delicious recipes, like Sweet Blueberry Drop Biscuits, at www.whitelily.com.
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
2/3 to 3/4 cup milk or buttermilk, plus additional as needed
1. HEAT oven to 500°F. Spray baking sheet with no-stick cooking spray.
2. PLACE flour in large bowl. Cut in shortening with pastry blender or 2 knives until crumbs are the size of peas.
3. BLEND in just enough milk with a fork until dough leaves sides of bowl. If needed, add more milk to form soft dough. Drop dough by rounded tablespoonfuls onto baking sheet.
4. BAKE 8 to 12 minutes or until lightly browned.
TIP: Cooled biscuits can be frozen up to one month in plastic food storage bags. Reheat by placing in oven 5 to 10 minutes or microwave about 1 minute.
Makes 12 biscuits
Crisco® Original No-Stick Cooking Spray
2 cups White Lily® Enriched Bleached Self-Rising Flour
1/4 teaspoon ground red pepper (cayenne), optional
1/4 cup Crisco All-Vegetable Shortening
1 cup shredded sharp cheddar cheese
1/2 cup chopped cooked bacon
2/3 to 3/4 cup milk or buttermilk, plus additional as needed
2 tablespoons melted butter
1. HEAT oven to 500°F. Spray baking sheet with no-stick cooking spray.
2. WHISK together flour and cayenne, if desired. Cut in shortening with pastry blender or 2 knives until crumbs are the size of small peas. Stir in cheese and bacon. Blend in just enough milk with a fork until dough leaves sides of bowl. If needed, add more milk to form soft dough.
3. DROP dough by rounded tablespoonfuls onto prepared baking sheet 1 to 2 inches apart. Bake 8 to 10 minutes or until golden brown. Brush with melted butter.
Makes 12 biscuits
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CONTACT:
Andrea Lindsley
[email protected]
1-615-780-3315
SOURCE White Lily
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