This post is brought to you by White Lily.
True story: I adore biscuits. I love making and eating them. I’ve been baking them for quite some time. However, Curtis thinks biscuits are dry and usually just says they’re okay. So, I set out to create biscuits that are nice, fluffy, and not dry. The secret is high-quality flour, and I’m a fan of White Lily’s self-rising flour because it’s so light and perfect for biscuits!
The other crucial ingredients are butter and buttermilk. Linda from White Lily’s test kitchens advised me to use more buttermilk than I had been using.
First, I cube the butter and put it back in the refrigerator. Then, I preheat the oven and place my cast iron skillet inside to heat up. I prepare the cheese and scallions and measure the flour using my preferred method. I cut the butter into the flour using forks or a pastry blender until it looks just right.
Next, I mix in the cheddar cheese and green onions until well combined. Then, I add the buttermilk to create a dough, place it on a floured surface, and knead it. I flatten the dough and use a biscuit cutter to create rounds. I melt butter in the cast iron skillet and add the biscuits, brushing their tops with melted butter.
Once they’re out of the oven, they’re perfect. The bottoms are crispy, and the insides are soft, fluffy, and definitely not dry. They’re buttery, with a touch of salt on top to make them perfect! Even if you bake all the biscuits at once and they aren’t perfectly round, they’re still delicious.
Disclosure: This post is sponsored by White Lily. All opinions are my own. Thank you for supporting the brands I work with, which allows me to continue sharing on The Little Kitchen.
