Flour for biscuits, South vs. North

[Mightyqueen801]

People MAKE biscuits? But they come in a tube that you just pop open!

I seriously never met anyone who actually made biscuits from scratch, although I am aware that some people do.

[southbound_295]

Originally Posted by VTsnowbird

I'm getting the impression that people are accepting biscuits the way they've always made them. Maybe they don't know any better, never having tasted biscuits made with soft wheat flour.


Anyone, like the writer of the article, that has experienced both?

I don't know. It's my understanding that the biggest difference is in the handling of the dough. One of my grandmothers, who lived in Michigan for her entire life made the best biscuits I ever had. I saw Miss Lily making biscuits on A Chef's Life, in at least 2 episodes. The whole emphasis was on handling the dough. Nothing was said about the flour.

[blueherons]

Originally Posted by VTsnowbird

I'm getting the impression that people are accepting biscuits the way they've always made them. Maybe they don't know any better, never having tasted biscuits made with soft wheat flour.


Anyone, like the writer of the article, that has experienced both?

This.

I've only ever used White Lily.

I've had enough hard biscuits in my life and people think that is how they are supposed to be made.

[gemstone1]

Try this recipe: Cat Head Biscuits....anything from Cooks Country is good.

The 50/50 mix of all purpose flour and cake flour is an acceptable substitute for White Lily if you can't find it.

Regards
Gemstone1

[Gerania]

Originally Posted by gemstone1

Try this recipe: Cat Head Biscuits....anything from Cooks Country is good.

The 50/50 mix of all purpose flour and cake flour is an acceptable substitute for White Lily if you can't find it.

Regards
Gemstone1

That's such a great name.