Best White Lily Peppered Sour Cream Biscuits Recipes

WHITE LILY PEPPERED SOUR CREAM BISCUITS

White Lily Peppered Sour Cream Biscuits image

Make and share this White Lily Peppered Sour Cream Biscuits recipe from Food.com.

Provided by Danny Beason

Categories Breads

Time 20m

Yield 1 serving(s)

Number Of Ingredients 5

Ingredients

3 cups white lily self-rising flour
3/4 teaspoon garlic pepper seasoning
1 cup sour cream
2/3 cup milk
1/4 cup butter, melted

Steps:

Preheat oven to 450 degrees.
In large bowl, stir together all ingredients to form a ball.
On lightly floured surface, knead dough by folding dough in half 5 times. Pat or roll dough to 1/2 inch thickness.
With a biscuit cutter, cut into 3-inch rounds. Place on baking sheet coated with Crisco no-stick cooking spray. Brush with additional melted butter, if desired.
Bake 13 to 15 minutes or until golden brown.

SOUR CREAM BISCUITS

Sour Cream Biscuits image

These biscuits are light and fluffy. Delicious!

Provided by Debbie Rowe

Categories Bread Quick Bread Recipes Biscuits

Time 22m

Yield 12

Number Of Ingredients 6

Ingredients

2 cups all-purpose flour
½ teaspoon salt
½ teaspoon baking soda
3 teaspoons baking powder
¾ cup sour cream
1 ½ tablespoons water

Steps:

Mix together flour, salt, baking soda, and baking powder. Add sour cream and mix to a soft dough. Add additional water if necessary.
With well floured hands shape dough into round biscuit shapes. Bake at 450 degrees F (230 degrees C) for 12 minutes.

Nutrition Facts : Calories 107.2 calories, Carbohydrate 16.8 g, Cholesterol 6.3 mg, Fat 3.2 g, Fiber 0.6 g, Protein 2.6 g, SaturatedFat 1.9 g, Sodium 279.3 mg, Sugar 0.1 g

WHITE LILY® LIGHT AND FLUFFY BISCUITS

White Lily® Light and Fluffy Biscuits image

These light and versatile biscuits come together so easily and are ready to eat in no time.

Provided by White Lily

Categories Trusted Brands: Recipes and Tips White Lily®

Time 25m

Yield 12

Number Of Ingredients 4

Ingredients

2 cups White Lily® Enriched Bleached Self-Rising Flour or White Lily® Enriched Unbleached Self-Rising Flour
¼ cup Crisco® All-Vegetable Shortening
¾ cup buttermilk
2 tablespoons butter, melted

Steps:

Heat oven to 475 degrees F.
Place flour in large bowl. Cut in shortening with pastry blender or 2 knives until crumbs are the size of peas. Add buttermilk, stirring with fork just until flour is moistened.
Turn dough onto lightly floured surface. Knead gently 5 to 6 times, just until a smooth dough is formed. Roll dough into a 7-inch circle that is 3/4- to 1-inch thick. Cut out 7 to 8 biscuits using a floured 2-inch biscuit cutter. Place on baking sheet, about 1-inch apart. (For softer biscuits, arrange so that edges almost touch.) Shape dough scraps into a ball. Pat out until 3/4-inch thick. Cut out additional biscuits.
Bake 8 to 10 minutes or until golden brown. Remove from oven. Brush with butter, if desired.

Nutrition Facts : Calories 126.4 calories, Carbohydrate 15.4 g, Cholesterol 5.7 mg, Fat 6.1 g, Protein 1.9 g, SaturatedFat 2.3 g, Sodium 263 mg, Sugar 0.7 g

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