Posted on 02/13/2020 4:27:29 PM PST by RoosterRedux
Thank you. I actually find this very helpful.
https://www.southernkitchen.com/articles/eat/why-southerners-are-obsessed-with-white-lily-flour
What’s so special about this revered Southern flour? Essentially, it all comes down to protein, or lack thereof. White Lily flour is derived from soft winter wheat, which is low in protein and gluten. When a liquid is introduced to flour, the proteins in the flour—glutenin and gliadin—swell and develop an elasticity that becomes enhanced when worked by hand or machine. Gluten development provides flour-based foods with structure and a toothsome quality, beneficial for foods like French baguettes or homemade pasta that need to hold together. Conversely, biscuits fall under the quick bread category, which are much more soft and tender than their well-kneaded cousins. Even if the amount of kneading or physical work to the dough is minimized, biscuits made from all-purpose flour can still emerge tough and dense.
Works for me. I’m not asking for trouble so I take the easy way out. My mother and one sister made great “baking powder biscuits” without blinking and I was smart enough not to try it!
My late wife was a very good cook but she couldn’t do biscuits. Neither can my Daughter. Now my Grandchildren are excellent on biscuits and any other bread.
“Bojangles makes a pretty decent biscuit.”
We can no longer be friends.
You have a good source down there in Sweetwater.
Dont overmix, break up the shortening in small chunks
Yur welcome.;-)
White Lily is the only flour I use. My Nannie made the best biscuits and pound cake, and she only used White Lily, so I followed her tradition.
I tend to hate city type ham. However things like prosciutto are great. I am from Wisconsin and it is true country ham is impossible to find.
My wife grew up on a farm in Appalachia and has a Masters in Home Economics. She can make some biscuits.
I use Martha White. I can’t make good homemade biscuits like my Mammaw did however. I’ve tried. Mammaw would make and roll them with one hand. Always amazed me. Only found one restaurant (in Memphis) that made them like hers. Hardees is close, but not quite as good. I DO make GREAT cornbread! It’s all in having a properly seasoned cast iron pan
Exactly the same as my mom except she was born in a farmhouse south of Dothan.(almost to Florida)
Her biscuits are legend and are always talked about at family reunions.
Martha White.
It isn’t that difficult.
It also never hurts to experiment with ingredients.
And always smother your biscuits with real butter.
The real answer is that overworked dough = hard biscuits. Kind of like the hots cakes that Lisa made on Green Acres.
“They looked at me and after listening to me talk, one guy said “You aren’t from around here, are you?” “
It’s like looking for Scrapple in Texas.
“”Now my Grandchildren are excellent on biscuits and any other bread.””
That’s amazing. My daughter doesn’t even cook - her husband does it all. I guess some men do. A neighbor does it all also as he said his wife cooked for him all his working years so it’s time for him to repay her. I wasn’t so lucky. We’re both retired but I’m the only one who still gets to do the work I always did - cook, clean, bake, shop, laundry etc. I think there should be a movement for wives to be treated better after retiring - can’t think what we’d call it but we definitely have something to complain about!
Been to Bentons quite a bit...Drive down from Greenback...
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