White Lily Flour is made from soft red winter wheat, which contains less protein than hard wheats and, therefore, produces perfectly pillowy biscuits.

The crumb is moist but not greasy at all. I used self-rising White Lily flour which is made from soft winter wheat and it is low in protein and gluten. This is important because even if you over ...

This is Dolly’s idea of real cornbread, served warm and slathered with butter. The keys to the recipe are using self-rising ...

making these technically three-ingredient biscuits. If you have access to White Lily Self-Rising Flour, use it. It makes the best biscuits, hands down.

Self-raising flour is widely available in UK supermarkets. Outside of the UK and USA, it is not commonly used. Self-raising flour will not keep for very long. The baking powder absorbs moisture ...

Self-rising flour is regular flour with the leavening agent already incorporated. If you try to substitute all-purpose flour without adding baking powder, then your biscuits won’t rise.

White, refined flour like all-purpose flour or cake flour typically lasts for one to two years. Once opened, store in an airtight container in a cool, dry place — you can keep it in the fridge ...

If you have access to White Lily Self-Rising Flour, use it. It makes the best biscuits, hands down. Preheat the oven to 450°F. Position a rack in the top third of the oven and line a baking sheet with ...