White Lily Unbleached Self Rising Flour, 5-lb bag

White Lily Unbleached Self Rising Flour, 5-lb bag So my biscuits are tiny, hard as a rock and flat. What's up with that? Well ... turns out your flour does make a difference. And, old fashioned southern biscuits love the White Lily soft winter wheat. Seems the wheat is important in the lightness of your biscuit. White Lily unbleached/self-risng flour is 100% Soft Winter Wheat. It is the low protein content that makes your biscuit, muffin, waffle, or pancake "light" and "delicate." A little pricey for five pounds at almost twelve dollars. But, I was snow bound in Wisconsin and I wanted biscuits. Amazon delivered to my front door and the result was worth it. What's that old saying, "You get what you pay for?" Well, I finally got that light, fluffy biscuit like Grandmother used to make. If you need a little help, like I did, there are some great YouTube "How To's" and turns out, biscuit dough likes everything COLD. So, I froze White Lily — we do this down south anyway to prevent weevils — used a frozen stick of butter, added my cold buttermilk then put the dough in the freezer for ten minutes. Turns out you don't knead biscuit dough. It likes a delicate touch. With a lite touch roll out your dough then fold it over. Roll and fold, roll and fold about five or six times. This is how you get that flakey layered biscuit. Who knew? I didn't use the biscuit recipe on the back of the White Lily package. Will try their recipe next time. I hope this review helps your biscuit making and you enjoy a fluffy White Lily biscuit dripping with butter or sweetened with 100% Maple Syrup or Yankee style with Sweet sorghum molasses. And if you are from the south, you know that BLT is best inside a biscuit. Happy eating! RECOMMENDED PRODUCT.

Perfect Biscuits every time. I really like this product

Good flour

My order of White Lily Unbleached Self-Rising Flour arrived quickly and in good condition. This is my favorite flour for making biscuits.

AFRTER 60 years of cooking I will never buy ANY OTHER flour than White Lilly; it rises better, taste better, envelopes everything you could hope for in baking. It is worth every extra penny it might cost me!

I wasn't convinced that this flour was different until I tried it. It has less gluten and less protein, but so does cake flour. One can make cake flour from all purpose by adding 2 TB of cornstarch per cup of all purpose. Of course you can also purchase cake flour at your local store. I made the biscuits with buttermilk and real butter, not lard as in the package directions. First of all, they were very crisp on the outside, and very light, fluffy, and tender on the inside. The whole biscuit was very lightweight, not like the AP biscuits I have made. Yes, they were good, but I also found the biscuits too salty, thus the 4-star rating. Was it too much salt or too much baking soda in the mix? I am going to try a little experiment by making my own cake flour and also buying a box of cake flour. I will make biscuits with both and see how they compare with the White Lily. I will also try White Lily AP and see what kind of biscuits that makes. I will update soon....

The protein level of White Lily is very low and hence makes the lightest, most tender biscuits I have ever made. The only thing with self-rising flour is that sometimes, the baking soda and baking powder clump together and you get a chemical taste. But this has happened only once so far. I actually prefer to measure those two ingredients out myself to avoid this, but White Lily unbleached flour only exist as self-rising. At far as price, it's outrageous.

Very good

I like it