Want to make a good impression? Make homemade biscuits

Emilie Holroyd — Low protein, low gluten flour made from soft wheat is best for biscuits. For 125 years, a Knoxville, Tenn., factory produced Lily White Flour, considered best for quick bread baking. According to the New York Times (June 16, 2008), J. M. Smucker bought Lilly White and, sacrilegious though it may be, moved the mills to the Midwest. Bakers, in a test conducted by the New York Times, found unfavorable differences between biscuits made with flour milled in Tennessee and the Midwest. Lily White isn't what it used to be. Southern Biscuit Flour, owned by Midstate Mills, Inc. is milled in Catawba County, N.C. Southern Biscuit Flour is available in local grocery stores. It is just fine. Try it. To substitute 1 cup of soft wheat flour for all purpose add 2 tablespoons Lily White or Southern Biscuit flour per cup. No... [read full story]