The type of flour is important when making southern style biscuits<\/h2>\n\n\n\n
Growing up in the South, White Lily flour<\/a> is easy to find in the grocery stores. It is considered the gold standard of flour to use to make southern style biscuits. It is a low protein flour. This allows your biscuits to rise more during baking, making them light and fluffy. If you can easily find White Lily flour, use it in place of the flour and cake flour mixture in this recipe. You can order it online, but if you want to make these biscuits now and don’t have any White Lily flour at home, use my substitution. <\/p>\n\n\n\n Since I don’t live in the South anymore, I substitute half all purpose flour and half cake flour to simulate White Lily flour. You can make these biscuits with all purpose flour only. They will still be good, but not quite as light. <\/p>\n\n\n\n I don’t usually have buttermilk in the house so I make my own. In this recipe, I combine heavy cream and milk with vinegar to make my “buttermilk”. If you have buttermilk in the house, you can use it in place of the heavy cream, milk and vinegar mixture. Sometimes I just find that its easier to use what I have in the house to make what I want when I want it.<\/p>\n\n\n\n I like to make my biscuits square instead of round. By making them square you only have to shape and cut your biscuits one time, plus there is no waste. The less you work this dough the better. This will keep the gluten in the flour from developing and result in a more tender biscuit.<\/p>\n\n\nUse what you have available<\/h2>\n\n\n\n
Why I make square biscuits<\/h2>\n\n\n\n
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