September is National Biscuit Month which spotlights a Southern food icon and the tradition of biscuit making for any meal, not just breakfast.
In honor of National Biscuit Month, White Lily® flour encourages bakers to “Save the Biscuit” by learning, teaching and sharing with others the joy of making biscuits. There is no substitute for a scratch-made biscuit, and it’s a tradition worth preserving.
I remember my grandmother always had her hot-out-of-the-oven biscuits on her dinner table and it wouldn’t be dinner without the sorghum syrup can on the table for my grandfather to enjoy.
Looking for a twist on the iconic biscuit? Country Ham and Cheese Biscuits are an easy variation on the classic.
Crisco® Original No-Stick Cooking Spray
2 cups White Lily Enriched Bleached Self-Rising Flour
1/4 cup Crisco All-Vegetable Shortening or 1/4 stick Crisco Baking Sticks All-Vegetable Shortening
1 cup finely chopped cooked country ham
1 cup shredded Swiss cheese
1 cup sour cream
1/4 cup milk or buttermilk
2 tablespoons butter, melted
- HEAT oven to 450 degrees F. Spray baking sheets with no-stick cooking spray.
- PLACE flour in large bowl. Cut in shortening with pastry blender or 2 knives until mixture is the size of peas.
- ADD ham, cheese and sour cream. Gradually add milk, stirring only enough to moisten flour and hold dough together.
- TURN dough onto lightly floured surface. Knead gently two or three strokes. Gently pat or roll dough to 1/2-inch thickness. Cut with floured 2-inch biscuit cutter, leaving as little dough between cuts as possible. Gather remaining dough; re-roll one time. Cut as described above. Discard scraps.
- PLACE on prepared baking sheet 1 inch apart for crisp sides or almost touching for soft sides.
- BAKE 8 to 10 minutes, or until tops are golden brown. Brush tops with melted butter. Serve hot.
Makes 12 servings
Visit www.whitelily.com for more recipes and baking tips.