White Lily flour is more than just an ingredient – it is a Southern pantry staple, a passed-down secret, and the foundation upon which perfect biscuits are built. In honor of National Biscuit Month, White Lily has partnered with Biscuit experts to create a menu of crowd-friendly favorites. Share these homemade biscuits at your next brunch or tailgating party, then let us know what you think!
Click on each chef to learn their White Lily story!
Favorite Biscuit Recipes
-
Karl Worley's Family Reserve Biscuits
- Total Time:
- 25 min
-
Virginia Willis' Buttermilk Biscuits
- Total Time:
- 20 min
-
Callie's Hot Little B.L.T. Biscuit
- Total Time:
- 30 min
-
Callie's Blueberry Cobbler
- Total Time:
- 40 min
-
Strawberry Shortcake Biscuit
- Total Time:
- 35 min
-
Smoked Sausage with Spicy Mustard Mayo
- Total Time:
- 30 min
-
Sausage, Egg & Pimento Biscuits
- Total Time:
- 30 min
-
Callie's Veggie Biscuit
- Total Time:
- 30 min
-
White Lily® Light and Fluffy Biscuits
- Total Time:
- 25 min
-
Smore’s Biscuit by Mama’s Biscuit
- Total Time:
- 28 min
-
Erika Council's Buttermilk Biscuits
- Total Time:
- 25 min
-
Chef Christian’s Southern Drop Biscuits
- Total Time:
- 18 min
Baking Tip
For a crisp crust on basic cornbread or corn sticks, preheat a greased skillet or corn stick pan before filling with batter.
Share on 
Baking Tip
Roll biscuit dough to about 1/2-inch thickness to ensure good height. Cut biscuits with a sharp-edged cutter, straight down, without twisting the cutter.
Share on
Biscuit Flours
Milled from only 100% soft red winter wheat, and blended with leavening and salt, White Lily Self-Rising Flour is ideal for making fluffy, flaky, and light-textured biscuits.
