When I GOOGLED Biscuits, there are the first 2 on top.
Biscuit Recipe With Picture - Joyofbaking.com How to Make the Best Buttermilk Biscuits from Scratch — Pinch My Salt
White Lily Light Biscuits
2 C. white lily unbleached self-rising flour
1/4 cup butter (plus two tablespoons for brushing on
top of biscuits)
2/3 to 3/4 cups buttermilk
Preheat oven to 500 degrees.
Spoon flour into measuring cup and level with a knife. Measure flour into bowl. Cut in butter until mixtures resembles coarse crumbs. Blend in enough buttermilk until dough leaves sides of bowl. Knead gently 2 or 3 times on lightly floured surface. Cut with large biscuit cutter. Place on pan with biscuits touching. Brush tops with melted butter. Bake at 500 for 8 minutes or until golden brown. Cool for a few minutes on wire rack.
What struck me about this recipe was that it’s so simple! Of course it gets slightly more complicated if you don’t have the White Lily self-rising flour, but it still doesn’t take much more time to throw these together than to open a can of store-bought biscuits!
After doing some research both online and on my cookbook shelf, I decided to try to approximate a White Lily biscuit by substituting a mixture of national brand all-purpose flour, cake flour, and leavening for the white lily self-rising flour.