60 Made from Scratch Buttermilk Biscuits | 5lb Whitelily Flour

I 5lb bag of flour
1 and a half butter flavor crisco sticks
2 sticks of extra creamy unsalted butter
1 quart of butter milk.
I've found the colder the butter the better as I want to crisco to cut into the flour but I want the butter to hold its shape. you can work the flour as much as u need to before you add the milk with no adverse effect. once u add the milk mix it to incorporate all the lose flour and then add enough flour to let the dough turn loose of the bowl and turn it out on a floured counter and pat lightly to 3/4" -1" thick.
bake at 500°F for 10mins approx
leave your questions

[@tlflora]

HI! subbed/liked-- nice recipe :)

[@BrileyWray]

Tha ks

[@sing2me]

I was great to watch but I'd love to see the finished biscuits.

[@BrileyWray]

I know the kitchen got busy and I didn't have anywhere to set my phone

[@tracenixon5487]

Does not say, but not having baking powder listed you would have to be using self using flour not AP flour

[@BrileyWray]

That's correct. I showed the bag at the beginning but i was using self rising flour

[@Writer777-wanna_be.]

Have you ever made biscuits with mayonnaise???…..it’s got the best taste

[@BrileyWray]

I never have do u sub out the milk for mayo?

[@jamesherrington9723]

Flour, milk, and mayonaise

[@BrileyWray]

@@jamesherrington9723 I'll have to try that.

[@ar-sithf.austin3744]

Wrong wrong and wrong. Best, easiest biscuits need three ingredients. 2 cups Self rising flour, 1 cup whole milk, 1 stick of shredded butter. Incorporated minimally, cold, and folded no more than 16 times building layers.

[@BrileyWray]

Sounds good