In the realm of Southern cuisine, biscuits hold a revered position, and the flour used to craft these delectable treats plays a pivotal role in determining their ultimate quality. Among the myriad flour options available, White Lily stands tall as the preferred choice for Southern bakers, earning its reputation as the secret ingredient behind the most exceptional biscuits.
White Lily: A Legacy of Southern Baking Excellence
White Lily flour has been a staple in Southern kitchens for generations, its origins tracing back to 1883. Crafted from 100% soft winter wheat, this flour possesses a unique combination of characteristics that render it ideal for biscuit-making. Its lower gluten content contributes to the biscuits’ signature light and fluffy texture, while its fine grind ensures a smooth and even dough.
The Science Behind White Lily’s Superiority
The exceptional performance of White Lily flour in biscuit recipes can be attributed to its specific composition and the way it interacts with other ingredients.
-
Lower Gluten Content: Gluten, a protein found in wheat flour, plays a crucial role in determining the texture of baked goods. High-gluten flours, such as bread flour, produce chewier breads with a denser crumb. In contrast, White Lily’s lower gluten content allows for a more tender and delicate biscuit.
-
Fine Grind: The fine grind of White Lily flour ensures that it incorporates evenly into the other ingredients, resulting in a smooth and homogeneous dough. This even distribution prevents the formation of lumps or pockets of dry flour, which can compromise the biscuit’s texture.
The Proof is in the Biscuit
Numerous tests and comparisons have consistently demonstrated the superiority of White Lily flour in biscuit-making. In a comprehensive experiment conducted by Cooking on the Side, White Lily biscuits outperformed those made with other flours in terms of both height and lightness. The White Lily biscuits rose significantly higher, indicating a greater degree of fluffiness, and weighed less per inch, suggesting a lighter texture.
Tips for Using White Lily Flour for Biscuits
To achieve the best possible results when using White Lily flour for biscuits, follow these tips:
-
Use cold ingredients: Cold ingredients help to prevent the gluten from developing too much, resulting in a more tender biscuit.
-
Handle the dough gently: Overworking the dough can toughen the biscuits. Mix the ingredients just until they come together, and avoid kneading or rolling the dough excessively.
-
Cut the biscuits with a sharp cutter: A sharp cutter will create clean edges on the biscuits, preventing them from spreading too much during baking.
For Southern bakers seeking to elevate their biscuit-making skills, White Lily flour is the undisputed champion. Its unique combination of low gluten content, fine grind, and rich history make it the flour of choice for creating light, fluffy, and utterly delectable biscuits that embody the true spirit of Southern cuisine.
Best Biscuit Flour Consensus
If you look up recipes for the best, authentically southern biscuits online, a flour brand war will likely break out.
The consensus among experts is that “you can’t use just any flour.” And I generally agree on this as well.
However, some experts on biscuits concur that certain brands produce the best biscuits. One very popular/infamous biscuit flour brand is White Lily.
SouthernKitchen.com says, “Ask any Southern chef or sagacious biscuit grandma and you’ll hear a pattern emerge: they all swear by White Lily flour.”
However, one contrasting viewpoint comes in this article on NPR.org, that says maybe the flour isnt as important as everyone has always said. A common all-purpose flour could maybe, maybe work just as well. Chef Carla Hall said they did a little test in their kitchen, “..(made biscuits) with each type of flour and, surprisingly, the hard wheat flour won for both.”
Do you Need Special Flour for Biscuits?
Then perhaps the whole “special flour for biscuits” thing is a hoax? Any baker, I believe, knows that flour matters in baking. The final result of cakes, muffins, breads, and biscuits is undoubtedly affected by the type of flour used. The real conundrum, though, is defining what it means to be the “best biscuit.” “.
How to Make Perfect Biscuits from Scratch | Tips & Recipe for the Perfect Biscuit | Allrecipes.com
FAQ
What is the best flour to make biscuits?
Why are Southern biscuits different?
What’s so special about White Lily flour?
Is flour different in the South?
What is the best flour for Southern biscuits?
It is important to use the right flour to make the perfect Southern Biscuit. Personally, I’ve tried at least 6 different flours and while I have had a 30 year obsession with a different kind of flour, White Lily Self Rising Flour is the BEST for making biscuits.
What can be used instead of white flour?
Instead of white flour, you can use whole wheat flour, add oats to the flour, or add seeds. You have to take into account that some recipes need white flour.
What kind of flour do you use for biscuits?
My choice of flour is the White Lily brand, unbleached self rising. That’s the bag with the red dot on the front. I also keep White Lily all purpose on hand for other recipes. When preparing biscuits, you will need a floured work surface to roll out your dough.
Are southern biscuits easy to make?
Homemade Southern Biscuits are easier to make than you think, and you can make them perfectly on your first try. In fact, you can make them in five easy steps. This is a quick and simple recipe for biscuits at home that bake up perfectly golden on the outside, flaky and buttery on the inside every single time.