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When I found out that my hubby was going to be taking a job in the deep south for a bit, I was excited to learn how to make some serious southern treats. 10 layer caramel cakes, boiled crawfish, moonshine cocktails, and of course biscuits. Each home cook in the South has their own ratio of ingredients, choice of liquid, and amount of sugar. But there is one thing that they all have in common; White Lily flour.
This soft, light, bright white flour is milled from only 100% soft red winter wheat. This wheat is lower and protein as well as gluten, so it doesn’t become tough nearly as easily while mixing with your fats and liquids. Although its the preferred flour to many experienced bakers, it actually leaves a bit more room for error for new bakers learning the importance of mixing methods. You are less likely to get into trouble from over mixing (developing the gluten present in the flour) and ending up with a hockey puck cookie, or brick of a cake.
Use these as a fluffy nest to cradle my “NYC style (un-fried) Fried Chicken & Biscuits.“
So at this point you may be thinking, “Flour is flour, right?” I implore you to give this stuff just one shot and I promise you’ll see that everything is taken up about 5 levels when its made with this flour.
Now I am by no means suggesting you go out and buy/order a bag of White Lily flour just to make these biscuits. (However, I won’t judge you if you do!) This flour is perfect for making cakes, cookies, crepes, and everything else you want to be light and fluffy. It won’t go to waist.
Click on these recipes below to see other ways you can use White Lily Flour:
When we aren’t on assignment in the South, or driving through in between cities, I order it HERE. Its less expensive than other All Purpose flour at most stores and can be used in the exact same way. Store it in an airtight container in a dark cool cabinet.
Wanna make these Whole Wheat Biscuits? You can also use whole wheat pastry flour if you want to up your whole grain intake. They may be a little less fluffy, but barely noticeable. Just don’t mistakenly use whole wheat flour. It needs to be a finer whole wheat pastry flour. You can buy it online, at most grocery stores nowadays, or from the gravity bins at stores like Whole Foods.
As for the method I use to make these, I stay away from rolling. For one, it makes a mess. But for two, if you aren’t great at rolling out the dough quickly the first try, the butter melts, the flour gets over worked, and you end up with the aforementioned hockey pucks. So scooping them with an ice cream scoop makes it so the warmth of your hand has less contact with the dough to melt the fat. Its also much easier to toss the scoop in the dishwasher for clean up than scrub down a floured and sticky counter.
For more information on my biscuit technique, see my “Whole Wheat Blueberry Scones“.
- 3 cups White Lily All Purpose flour* (or whole wheat pastry flour)
- 1 teaspoon salt
- 1 tablespoon baking powder
- 2 tablespoons sugar
- 5 (2.5oz) tbsp unsalted, COLD butter, diced
- 1 cup low fat, buttermilk
*Don’t substitute cake flour, it isn’t strong enough. If you use another brand of all purpose flour, your biscuits will just be a little more dense and may need a touch more buttermilk.
Preheat your oven to 425°F.
- Sift the flour to remove all lumps & clumps. In a large bowl, whisk in the other dry ingredients. Dump all the butter on top of that flour mixture, and have your buttermilk measured out and ready to go.
- Run your hands under cold water and dry quickly (or use sterile, powder free gloves like I do.) Using your fingers, but working quickly so as not to melt the butter, rub the diced pieces into the flour until it resembles a coarse meal.
- Add the buttermilk all at once. Using your hand, mix quickly, yet gently for about 20 seconds until you have a soft dough.
- Using an ice cream scoop, scoop dough onto a parchment lined sheet pan. (If making these for my “Jacob’s Pickles un-fried Fried Chicken“, lightly press down with clean fingers to spread out each biscuit a tiny bit.)