An Old Softie

A good baking powder biscuit should double in height while it’s in the oven. It should emerge light and tender with a golden brown crust. As any baker can tell you, this is easier said than done. In the South, where biscuits are an important part of life, cooks are particular about their flour.

For more than 100 years, White Lily has been the flour of choice in Southern kitchens. Most flour is milled from hard summer wheat, which gives it a high gluten content. White Lily, on the other hand, is made from soft red winter wheat, which is less dense and lower in gluten. That’s the stuff of tender biscuits.

White Lily is also milled differently from most flour. The flour is so finely ground that it never needs sifting.

White Lily’s all-purpose flour (there is also a self-rising variety) is perfect for all sorts of pastry, and it can be successfully substituted for cake flour. There’s just one problem: The flour is sold only in the South. But biscuit makers everywhere can rejoice, because White Lily will ship 5-pound bags of flour anywhere in the country. The cost is $4 per bag west of the Mississippi, postage paid, $3 east of the Big River.

The White Lily Foods Co. P.O. Box 871 Knoxville, Tenn. 37901 (615) 546-5511 Check or Money Order