White Lily Flour is the "secret ingredient" to making the best Southern biscuits because its milled from only 100% Soft Winer Wheat with low protein, so your biscuits are always irresistibly light and fluffy. When making biscuits, pack vegetable shortening into a measuring cup so there are no air pockets. Blend in just enough buttermilk with fork until … Serving Size (1 biscuit of 12), Calories 120 (Calories from Fat 40), Total Fat 5g (Saturated Fat 1g, Trans Fat g), Cholesterol mg, Sodium 330mg, Total Carbohydrate 17g (Dietary Fiber 1g, Sugars 1g), Protein 3g; Percent Daily Value*: Vitamin A %, Vitamin C %, Calcium 10%, Iron 6%. White Lily has been using the highest quality ingredients since 1883. So what is it that makes White Lily the southern baker's secret to top notch biscuits? White Lily All-Purpose has 9 percent of protein – compared to King Arthur's 11.7 percent and Gold Medal's 10.5 percent - and this is important because protein is what determines how chewy a bread can be. Historically, the grain was mostly found in the Carolinas, Georgia, and Tennessee, though the the states that grow the most now include Ohio, Indiana, and Illinois (via The New York Times). White Lily All-Purpose has 9 percent of protein – compared to King Arthur's 11.7 percent and Gold Medal's 10.5 percent - and this is important because protein is what determines how chewy a bread can be. As award-winning baker Cheryl Day put it, "Biscuits are the croissants of the South. Free 2-day shipping. In preparing a tart, they used White Lily all-purpose flour, raved about the flaky crust it produced, and took the time to explain why a low-protein flour like White Lily was important in pastry making. Roll dough out to 1/2 inch thickness and cut with a biscuit cutter or small glass that has been dipped in flour. However, Cleveland's The Plain Dealer contradicts that claim, writing that the wheat "is and always has been grown in Ohio, Indiana and Michigan, but not the South.". They keep opening the door to the oven, they pull the biscuits out too early. The weight of White Lily Flour will be the same as the weight of other all-purpose flours. Because of the subtle differences in White Lily's manufacturing process, the brand's most loyal fans say they can't deliver when they're asked to use a different flour, and recipes formulated specially for White Lily don't work as well with any other brands. Bake 8-10 minutes, or until golden brown. Self-rising: This is lower-protein (around 8 to 10 percent) all-purpose flour with salt and baking powder mixed in. Bleached Southern All-Purpose: 9: 7.5 to 9.5: Pie crust, biscuits, quick breads, muffins (White Lily, Martha White, Gladiola, Red Band National brand Self-Rising: 9 to 10: 9 to 10: Biscuits, quick breads, muffins (Gold Medal, Pillsbury) National Brand Bleached All-purpose… To avoid tough, dry biscuits, do not add too much additional flour when kneading and rolling. once with White Lily self-rising flour, and once with “self-rising flour substitute” (all-purpose flour + baking powder + salt, as specified on the Gold Medal All-Purpose flour package) Each bag of flour … It only uses the heart of the endosperm, which sits well below the bran. Whereas conventional all-purpose flour contains a protein content of 12 percent, White Lily flour boasts a modest 9 percent, making it more similar to pastry flour than actual all-purpose. "We can teach you how to make a biscuit. The other part of that equation is White Lily flour, which calls itself a "Southern pantry staple.". Cheryl Day tells NPR that she used to swear by the flour before she realized many people didn't have access to White Lily, which is when she switched to a house blend of pastry and all-purpose flour. HEAT oven to 475°F. But as Gardner puts it, "White Lily flour provides one of the most user-friendly blends on the market, worthy of the lavish praise it receives from chefs and home cooks alike." However, we found that … The difference was immediately palpable, and I mean that in the most literal … White Lily began milling in Knoxville, Tennessee back in 1883, and uses only soft red winter wheat. "If you've ever had the misfortune of eating a biscuit outside of the South, you start might ask yourself why other regions of the country fall short on the road to biscuit goodness," writes chef Jeffrey Gardner n his blog for Southern Kitchen. Bread Flour. I need White Lily AP flour. At 12- to 13-percent protein content, bread flour is stronger than all-purpose flour, but it … Even though the Food Network posted the wrong phone number, providing that of a rival flour company, White Lily … While most southern biscuit makers will live and die by White Lily, a few professional chefs aren't as sold on the brand. Just bring it all together and let the ingredients do the work," Boyd tells NPR. White Lily All-Purpose Flour … Smucker Co. bought White Lily in 2007, it closed the company’s Knoxville mill and moved production to the Midwest, much to the dismay of many of the flour’s fans. Cut it into the flour with a pastry blender, 2 knives, or a fork. 2 cups White Lily® Enriched Bleached All-Purpose Flour. White Lily has been using the highest quality ingredients since 1883. White Lily has changed owners several times – and its changed production locations once – but it has stayed true to its milling processes. 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