solires.blogg.se - Homemade biscuits with self rising flour

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.

Lightness = Grams per Inch the lighter the biscuit, the fewer grams per inch.

Fluffiness = Biscuit Height the fluffiest biscuits will be the ones that rise the most.

Here’s how I chose to define those measures: As far as defining “best” goes, the consensus among my friends on Twitter, was that a great biscuit should be fluffy and light.

once with “self-rising flour substitute” (all-purpose flour + baking powder + salt, as specified on the Gold Medal All-Purpose flour package)Įach bag of flour was purchased within the past week.

once with White Lily self-rising flour, and.

once with the store brand self-rising flour.

I would make the recipe on the back of the store-brand bag three times: Does White Lily flour really make a better biscuit, as so many southern bakers claim? How do biscuits made with White Lily measure up to those made with other flours? Well, I was pretty intrigued too so I set out this weekend to find some answers.īiscuit quality is impacted by the type of self-rising flour you use.įor a “base case” I looked to a bag of store brand self-rising flour.

A number of you expressed an interest in seeing a “biscuit bakeoff” after last week’s Southern-Style Biscuits recipe from the back of the White Lily self-rising flour package.