Re: White Lily Bread Flour

Quote from: Puzzolento on January 19, 2025, 09:48:09 PMI don’t use self-rising flour because I want to control things. I have tried White Lily’s biscuit flour, and I didn’t think the results were all that great. Oddly, I have made very good biscuits with KABF.

One of the greatest shortcuts in the culinary world is to make your own gravy and then run to McDonald’s for takeout biscuits.

What constitutes a good biscuit varies a lot. 25 years ago i was making very high fat very low hydration american, arguably northern american biscuits out of GMAP that required refrigeration of the dough and i think 6 or 7 fold-and-roll steps. They were sort of amazing and they bent rather than broke. 

There’s no way for me to know if GM changed the formula for the flour over the years but recently i greatly prefer CM pastry flour for my biscuits and i fold-and-squish maybe 3 times. 

Where i differ with the south-east of the US is that i like my biscuits to have some texture.