Best no-roll, less butter (& whole wheat if you want) biscuits EVER!
When I found out that my hubby was going to be taking a job in the deep south for a bit, I was excited to learn how to make some serious southern treats. 10 layer caramel cakes, boiled crawfish, moonshine cocktails, and of course biscuits. Each home cook in the South has their own ratio of ingredients, choice of liquid, and amount of sugar. But there is one thing that they all have in common; White Lily flour.
This soft, light, bright white flour is milled from only 100% soft red winter wheat. This wheat is lower and protein as well as gluten, so it doesn’t become tough nearly as easily while mixing with your fats and liquids. Although its the preferred flour to many experienced bakers, it actually leaves a bit more room for error for new bakers learning the importance of mixing methods. You are less likely to get into trouble from over mixing (developing the gluten present in the flour) and ending up with a hockey puck cookie, or brick of a cake.
Use these as a fluffy nest to cradle my “NYC style (un-fried) Fried Chicken & Biscuits.”
So at this point you may be thinking, “Flour is flour, right?” I implore you to give this stuff just one shot and I promise you’ll see that everything is taken up about 5 levels when its made with this flour.
Now I am by no means suggesting you go out and buy/order a bag of White Lily flour just to make these biscuits. (However, I won’t judge you if you do!) This flour is perfect for making cakes, cookies, crepes, and everything else you want to be light and fluffy. It won’t go to waist.
Click on these recipes below to see other ways you can use White Lily Flour:
When we aren’t on assignment in the South, or driving through in between cities, I order it HERE. Its less expensive than other All Purpose flour at most stores and can be used in the exact same way. Store it in an airtight container in a dark cool cabinet.
Wanna make these Whole Wheat Biscuits? You can also use whole wheat pastry flour if you want to up your whole grain intake. They may be a little less fluffy, but barely noticeable. Just don’t mistakenly use whole wheat flour. It needs to be a finer whole wheat pastry flour. You can buy it online, at most grocery stores nowadays, or from the gravity bins at stores like Whole Foods.
As for the method I use to make these, I stay away from rolling. For one, it makes a mess. But for two, if you aren’t great at rolling out the dough quickly the first try, the butter melts, the flour gets over worked, and you end up with the aforementioned hockey pucks. So scooping them with an ice cream scoop makes it so the warmth of your hand has less contact with the dough to melt the fat. Its also much easier to toss the scoop in the dishwasher for clean up than scrub down a floured and sticky counter.
For more information on my biscuit technique, see my “Whole Wheat Blueberry Scones”.