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Being diabetic, one of the things I’ve had to largely do without is white flour and white refined sugar. The latter I gave up readily and willingly, but the flour has been harder to do without sometimes. I did devise a fairly good whole-wheat flour biscuit recipe but it’s a compromise at best. The flavor is good but the texture is heavier and denser than white-flour biscuits and nowhere nearly as flaky.
WELL … When I came across a recipe on Southern Living’s web site for “our best ever buttermilk biscuit” I just had to give it a try. I did know that not just any flour will do – I needed to get some White Lily flour.
White Lily Flour is milled from only 100% pure, soft red winter wheat, a variety of wheat that has a low protein and gluten content. "White Lily flour has been recognized for generations of Southern cooks as the best flour for biscuits and cakes."
For years White Lily flour was ground in a small mill in Knoxville, Tennessee, but no longer. In 2006 the Smucker Company bought White Lilly and moved the operation to Ohio, the state that produces the most soft winter red wheat in the country. Smucker's says that you cannot tell the difference but I can neither confirm nor refute that claim since I’ve never used the original.
Regardless, White Lily flour has never been available anywhere in the country but the southeast. Until Amazon.com, that is. I ordered two bags and it arrived yesterday. Oh, heaven!
So here’s the recipe . . . . . . .
OUR BEST EVER BUTTERMILK BISCUIT
(Southern Living)
1/2 cup butter (1 stick), frozen
2 1/2 cups self-rising White Lily flour (sifted measurement)
1 cup chilled buttermilk
Parchment paper
2 tablespoons butter, melted
Preheat oven to 475°. Grate frozen butter using large holes of a box grater. Toss together grated butter and flour in a medium bowl. Chill 10 minutes.
Make a well in center of mixture. Add buttermilk, and stir 15 times. Dough will be sticky.
Turn dough out onto a lightly floured surface. Lightly sprinkle flour over top of dough. Using a lightly floured rolling pin, roll dough into a 3/4-inch-thick rectangle (about 9 x 5 inches). Fold dough in half so short ends meet. Repeat rolling and folding process 4 more times.
Roll dough to 1/2-inch thickness. Cut with a 2 1/2-inch floured round cutter, reshaping scraps and flouring as needed. Cut straight down only – don’t twist the cutter back and forth.
Place dough rounds on a parchment paper-lined jelly-roll pan so they’re touching one another. Bake at 475° for 15 minutes or until lightly browned. Brush with melted butter.
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Being diabetic, one of the things I’ve had to largely do without is white flour and white refined sugar. The latter I gave up readily and willingly, but the flour has been harder to do without sometimes. I did devise a fairly good whole-wheat flour biscuit recipe but it’s a compromise at best. The flavor is good but the texture is heavier and denser than white-flour biscuits and nowhere nearly as flaky.
WELL … When I came across a recipe on Southern Living’s web site for “our best ever buttermilk biscuit” I just had to give it a try. I did know that not just any flour will do – I needed to get some White Lily flour.
White Lily Flour is milled from only 100% pure, soft red winter wheat, a variety of wheat that has a low protein and gluten content. "White Lily flour has been recognized for generations of Southern cooks as the best flour for biscuits and cakes."
For years White Lily flour was ground in a small mill in Knoxville, Tennessee, but no longer. In 2006 the Smucker Company bought White Lilly and moved the operation to Ohio, the state that produces the most soft winter red wheat in the country. Smucker's says that you cannot tell the difference but I can neither confirm nor refute that claim since I’ve never used the original.
Regardless, White Lily flour has never been available anywhere in the country but the southeast. Until Amazon.com, that is. I ordered two bags and it arrived yesterday. Oh, heaven!
So here’s the recipe . . . . . . .
OUR BEST EVER BUTTERMILK BISCUIT
(Southern Living)
1/2 cup butter (1 stick), frozen
2 1/2 cups self-rising White Lily flour (sifted measurement)
1 cup chilled buttermilk
Parchment paper
2 tablespoons butter, melted
Preheat oven to 475°. Grate frozen butter using large holes of a box grater. Toss together grated butter and flour in a medium bowl. Chill 10 minutes.
Make a well in center of mixture. Add buttermilk, and stir 15 times. Dough will be sticky.
Turn dough out onto a lightly floured surface. Lightly sprinkle flour over top of dough. Using a lightly floured rolling pin, roll dough into a 3/4-inch-thick rectangle (about 9 x 5 inches). Fold dough in half so short ends meet. Repeat rolling and folding process 4 more times.
Roll dough to 1/2-inch thickness. Cut with a 2 1/2-inch floured round cutter, reshaping scraps and flouring as needed. Cut straight down only – don’t twist the cutter back and forth.
Place dough rounds on a parchment paper-lined jelly-roll pan so they’re touching one another. Bake at 475° for 15 minutes or until lightly browned. Brush with melted butter.
