Many Southerners swear by White Lily Flour for making the highest-rising, light and fluffy biscuits. I might add another descriptive word and that is flaky. The biscuits crumble when you cut into them, not exactly the texture I prefer, but still good when you smother them with butter, gravy or even maple syrup. A few … Continue reading
Everyone in my family enjoys fresh biscuits, especially for breakfast or brunch. For dinner my mom use to fix us 4 kids these big biscuits using Bisquick and we would have them with butter and syrup. I am sure there were times when something simple and inexpensive was in order for dinnertime. I frequently use my Fiestaware glasses, silverware … Continue reading
I saw this recipe in the King Arthur Flour Baking Sheet and knew this biscuit was for me. It is perfect for all of the people out there who are only cooking for one or two.