While cleaning out a kitchen cabinet, I ran onto some square-shaped biscuits cutters, that I bought years ago, but never used. Why did I need square biscuits rather than round ones? Beats me. But finding the cutters was enough to inspire me to make a batch of biscuits.
Besides, I had earlier bought some Lingonberry jam, a European delicacy, that goes well with the Akea Swedish meatballs I have in the freezer. In Europe the cranberry-like jam is served with meat courses, stews, potato cakes, and even oatmeal. I like it on biscuits because it’s not overly sweet.
White Lily for Southern-Style Biscuits
Drats! I didn’t have any White Lily, the go-to flour in Southern kitchens when making biscuits. Their self-rising flour has less protein than most brands and that makes for lighter biscuits. Undeterred, I soldiered on, using the Gold Medal version, that I had on hand. (Recipe for White Lily Biscuits, using milk or buttermilk)
Happily, the recipe on the back of the flour bag had a mere 3 ingredients. (Self-rising flour already has baking powder and salt included.) In no time at all, I had a tray of squarish biscuits in the oven.
Despite the ease with which this recipe comes together, there’re a few tips worth noting to ensure success.
Tips for Puffy, Flaky Biscuits
- Make sure both milk and butter are cold. This is critical for light, fluffy biscuits. Frozen butter is even better. Grate frozen butter with a box grater into the flour mixture. If you’re really serious, put a metal mixing bowl of flour in the fridge the night before making the biscuits and you’ll have chilled ingredients ready to go.
- Alternatively, you can cut the cold butter (or shortening) into the flour with a fork or pastry cutter until it’s the size of peas. Over mixing keeps biscuits from becoming flaky.
- If possible, use White Lily self-rising flour for best results. Because self-rising flour contains leavening, make sure flour isn’t outdated.
- Only work with dough on a cold surface. Remember cold dough makes flaky biscuits! Use a metal fork to mix. Heat from your hands warms the dough.
- After rolling the dough, cut it in half and stack it, that is cut, stack, roll. Do this 3 times if you want to give biscuits a layered look.
- Don’t twist the biscuit cutter. Cut straight down and lift up.
- For soft-sided biscuits, arrange each in a pan so that edges touch slightly. Being close helps them to rise taller.
- Brush tops with butter during last several minutes of cooking for crispier, browner tops.
- Reheat bakes biscuits in toaster oven or wrap loosely in foil and warm in oven.