""White Lily is the Southern belle of biscuit flour," Wilson says, voicing the same sentiment many Southern bakers preach: that flour is the ingredient that makes Southern-style biscuits taste better. It might be hard to believe that the difference between a mediocre biscuit and an award-winning biscuit can come down to something so minuscule, but bakers like Wilson know that "if you grew up in the South, there's probably a bag [of White Lily] in your pantry right now.""
"According to the brand's website, White Lily flours are created from "100% soft red winter wheat." It only uses the purest part of the wheat, making it a patent flour. This specific wheat has low gluten and a low protein content, only about 9%, so it's perfect for creating light, fluffy pastries. It's also sifted into an incredibly fine powder, advertising the extra step that bakers save from picking up a s"
White Lily self-rising flour is ideal for making traditional Southern-style biscuits because it is milled from 100% soft red winter wheat and uses only the purest part of the grain. The flour has low gluten and a low protein content—about 9%—which produces extra-tender, light, and fluffy biscuits with a characteristic rise and flaky texture. The flour is sifted into an extremely fine powder and comes self-rising, reducing preparation steps. Biscuits made with this flour are comparable to popular chain-style biscuits and are widely used in Southern home baking.
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