zztop11
Pearl Clutcher
Posts: 2,537 
|
Post by zztop11 on Aug 10, 2024 23:39:31 GMT
I've never heard about this type of flour until a few minutes ago while watching a woman make biscuits. She makes homemade biscuits with only this flour and heavy cream. That sounds good to me because I hate having to work in the butter. Anyway, how does this flour compare to King Arthur flour? Does it make good biscuits? TIA.
|
|
|
|
Post by librarylady on Aug 11, 2024 0:26:52 GMT
I remember when we lived in South Carolina, White Lily and Red Band flour were held in high esteem.
None of the brands you mentioned are sold in Texas, so IDK the answer to your question.
|
|
|
|
Post by Merge on Aug 11, 2024 0:36:10 GMT
I remember when we lived in South Carolina, White Lily and Red Band flour were held in high esteem. None of the brands you mentioned are sold in Texas, so IDK the answer to your question. I can get both White Lily and King Arthur in Texas at HEB. I would think King Arthur is nationwide. White Lily is for biscuits and nothing else. Cookies will turn out too soft. Ask me how I know. 🙄 It’s made from a particular kind of wheat, I think. |
|
|
|
Post by scrapmaven on Aug 11, 2024 1:00:58 GMT
White Lily is worth it's weight in gold. It's the best flour for biscuits and regular baking, as well. This is jmho.
|
|
|
|
Post by **GypsyGirl** on Aug 11, 2024 1:42:10 GMT
They are milled from different types of wheat. King Arthur All-Purpose Flour: Unbleached, unenriched, unbromated flour. 11.7% protein content. Made from hard red wheat. White Lily: Bleached, enriched, unbromated flour. 9% protein content. Made from soft red winter wheat. That difference in protein is what makes the difference. The lower protein flour will yield softer end product, which is why Merge’s cookies were too soft. But a softer biscuit is like heaven on earth! |
|
|
|
Post by melanell on Aug 11, 2024 15:28:44 GMT
I've never heard of White Lily before. Thanks **GypsyGirl** for explaining the differences. We purposely avoid any bleached flours, so I don't know if the brand isn't sold here, or if I'm just so used to zeroing in on the ones I know are unbleached that I never noticed it. |
|
|
|
Post by chaosisapony on Aug 11, 2024 16:25:51 GMT
I've never heard of White Lily flour before but I always struggle with getting my biscuits to be soft and flaky. Now I'm going to have to see if this is sold anywhere near me.
|
|
|
|
Post by disneypal on Aug 11, 2024 16:51:21 GMT
White Lily flour is the only flour I use. Makes great biscuits.
I’ve tried others, like King Arthur Flour but I always go back to White Lily.
|
|
|
|
Post by librarylady on Aug 11, 2024 17:04:11 GMT
|
|
|
|
Post by compeateropeator on Aug 11, 2024 17:21:20 GMT
Not sure whether this is true as I have not really researched but this blurb came up in a google search when I was trying to find comparable flour types/brands for soft biscuits…particularly a King Arthur version as I am from the land of King Arthur and try to buy local or from businesses based in my state whenever possible. 😄.
What flour is comparable to White Lily?
Low-protein flour absorbs less liquid, so a recipe designed for White Lily won't work with other flours. Cake flour or another low-protein flour like Martha White are the closest substitutes.
ETA - Not that I mean you can’t use White Lily in other recipes but that if you are looking for something like it to try for soft biscuits cake flour or low protein is a possibility to try.
|
|
|
|
Post by Lexica on Aug 11, 2024 20:48:24 GMT
I have been meaning to try White Lily flour for ages after reading an article about biscuits, but had too much going on at that time to follow through, then I just forgot about it. For those of you that don’t find it in your area, like me, Amazon has it.
|
|
iowgirl
Pearl Clutcher
Posts: 4,276
|
Post by iowgirl on Aug 11, 2024 23:13:53 GMT
You want to make sure you are getting SELF RISING flour, if you are making biscuits. You can use all purpose, but you will need to add leavening to get them to rise. Self Rising flour already has that added in to it.
So if you want to make your biscuits with cream only, be sure that you get the White Lily SELF RISING flour. It takes some practice to get those biscuits high and fluffy like they show. You have to make them thicker than you think. Handle as little as possible to prevent the development of gluten - which the white lily is good for that since it is a soft flour.
I like Hudson Cream flour - but unless you live in Kansas or West Virginia - it is hard to find. It is a short patent flour, which is a milling process. The best flour I have ever used! You can get it in self rising, but I prefer AP and it makes wonderful cakes etc. White Lily I would just use for biscuits.
If you wan to make biscuits with butter (and why not! It tastes better) You can freeze your butter sticks and use a cheese grater to shred it up and just lightly toss in your biscuit flour.
|
|
|
|
Post by jenb72 on Aug 12, 2024 13:47:31 GMT
I will only use White Lily in my baking. It makes a HUGE difference. Especially for cornbread, but definitely in all other things, too. DH agrees with me on that front with one exception - he's partial to King Arthur bread flour for bread making. I live in the southeastern US and it's readily available here, so I won't use anything else.
Jen
|
|
|
|
Post by lily on Aug 12, 2024 16:37:50 GMT
I have searched all the grocery stores around here for White Lily flour with zero luck. (I am in NE Ohio)
Been thinking of purchasing it online....
|
|
|
|
Post by lisacharlotte on Aug 13, 2024 15:03:47 GMT
I'm in Nebraska now, but spent most of my time as an adult in the US living in the south. I have finally found White Lily flour locally. Family Fare carries both all purpose and self rising. If you go to the White Lily website you can search for retailers that carry their products. Most big grocery stores carry their prepackaged mixes. You'll have to drill down on specific stores to see if they care the flour.
|
|
teddyw
Drama Llama
Posts: 7,068
|
Post by teddyw on Aug 13, 2024 15:31:45 GMT
I have searched all the grocery stores around here for White Lily flour with zero luck. (I am in NE Ohio) Been thinking of purchasing it online.... Walmart has some products in Ohio but they have links to get it directly from White Lily on their site |
|
|
|
Post by sabrinae on Aug 13, 2024 20:20:13 GMT
White Lily is a lower protein flour which is what makes it so soft. It tends to be more popular in the South. I prefer King Arthur flour for my general baking. Softer flours do make really good biscuits but I have enough specialty flours around that I don’t Want to keep another just for biscuits. If you want to make biscuits with just flour and cream make sure you get self-rising flour. Otherwise it won’t work. I personally prefer biscuits make with butter or shortening. I actually tend to use butter flavored crisco in my biscuits. Also make sure you leave the dough thick when you cut them out if you want the real tall biscuits.
|
|
