![]() Until they do, I’ll stick with ponying up to order it online. If only they sold the stuff in stores outside of the South and parts of the Midwest. There is some actual science behind why White Lily flour is lighter than others and, thus, better suited for items like biscuits and cakes. So I’m going to be stocking a pack of that White Lily in my pantry from now on, right?! Wow, I never would have imagined what a difference a brand of flour could make. They were as dry and dense as could be and absolutely horrible. ![]() Conversely, the self-rising substitute yielded an absolute hockey puck. All of the biscuits in this test weighed roughly the same – about 24 grams – but when the weight is distributed over a larger area, as in the case of White Lily, it feels lighter. ![]() The White Lily biscuits also had the lowest grams per inch, which is how I chose to define “lightness” or density. ![]() They started rising in the oven almost immediately and just kept going…13% higher on average than the store brand and 32% higher than the self-rising substitute. I knew even as I was rolling out that soft, pliable dough that the White Lily biscuits were definitely going to be different from the others. Holy cow, those southern cooks know what they’re talking about! The White Lily self-rising flour far outperformed the store brand self-rising flour and the self-rising substitute. As you can see from the scale, this was a rather messy operation! I baked a total of 33 biscuits across the three batches (it actually took the White Lily batch 5 minutes less time to bake than the other two)… The buttermilk seemed to absorb immediately. The self-rising substitute dough was extremely dry and very difficult to form into a dough. My biscuit cutter easily slipped through the White Lily dough, barely needing any flour to keep it from sticking. The store-brand felt like typical biscuit dough I was used to, but the White Lily was notably softer and more pliable. Nonetheless, I yielded a different quantity of biscuits each time (9 for the store brand, 11 for the self-rising substitute and 13 for White Lily).Įach of the doughs felt differently when I rolled them out too. I did my best to roll out each batch of dough to the same 1/2″ thickness. One cup of self-rising flour is equivalent to 140 grams, so I used 280 grams (2 cups) in each batch. Since there can be a lot of variation when it comes to measuring (especially since White Lily is a lighter flour than the others), I decided to weigh the flour to ensure I used exactly the same amount in each batch. Still, once you see the results I think you’ll be pretty amazed! While I did my best to make this test as fair as possible (I’m no statistician but I do like to dig into data), it’s hardly scientific.
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