If there is one thing I have learned is that when you bake, the flour makes a difference. If you are making biscuits and you want light fluffy biscuits then you want White Lily flour. Oh, and never over work your dough. I’m not sure what magic they use in its production. They say it’s the soft winter wheat they use. Frankly, I don’t really care. My biscuits went from hockey pucks from hell to magical angelic disks. The downside…
This was my Saturday Morning experiment. I wanted something other than the Dough Boy’s rolls in a tube and I do have 20 lbs of smuggled White Lilly flour. (More on that later). I used what was in the cupboard and fridge along with the skills I’ve developed watching my mom and the Food Channel. I put the flour and cut up butter into the mixing bowl the night before so the butter can soften. Ingredients Dough 2 Cups White…