This Is The Must-Have Flour For Perfectly Soft, Buttery Biscuits - Tasting Table

"He shared that White Lilly Enriched Self-Rising Flour is his flour of choice. Unlike all-purpose flour brands, White Lily uses soft red winter wheat to make each bag, giving it a lower protein and gluten content that gives your biscuits that melt-in-your-mouth quality. Johnson explained that the self-rising version is generally a great pick "because you don't have to measure the baking powder or salt and [add] stuff to it" since it already contains both leavening and salt. If you opt for self-rising flour, you'll really only need just three ingredients to make light and fluffy biscuits: butter, buttermilk, and, of course, the flour itself."

"Making perfectly soft biscuits is about more than what you put in your bowl. It's also about how you work with the ingredients in it, raising a crucial question: stand mixing or hand mixing? For Johnson, it's hand mixing all the way. The reasons are both practical and sentimental. On the practical side, a stand mixer has the potential to ruin your biscuit dough. Making biscuits is a delicate art, and introducing a stand mixer makes it more than likely that you'll over-mix your dough, leaving a gummy or chewy biscuit in its wake."

White Lilly Enriched Self-Rising Flour is made from soft red winter wheat, producing lower protein and gluten levels that create melt-in-your-mouth biscuits. Self-rising flour already contains leavening and salt, so biscuits can be made with just flour, butter, and buttermilk for light, fluffy results. Overmixing dough with a stand mixer increases gluten development and often yields gummy or chewy biscuits. Hand mixing allows gentler incorporation of ingredients, preserves flakiness, and improves texture. Choosing the right flour and mixing method simplifies the process and improves consistency for restaurant-quality biscuits at home.

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