[Nifster]

that flour had better be White Lily other wise they won’t be as flaky

[DaltonNC]

“White Lily flour other wise they won’t be as flaky”

Have you noticed the past few months, White Lily has changed. It doesn’t even taste as good. I have been trying brands that Amazon carries, hoping to get a better flour.
I use to tease my grandchildren, telling them the biscuits would be so light they would float and ask them to catch them as I pulled the pan out of the oven. I have used White Lily for so long and now I will change.

[WVKayaker]

that flour had better be White Lily...

All kidding aside, I just got finished making some biscuits to go with the fried chicken my Filipina bride prepared (I now live here in Davao City, Philippines). I have missed them and decided to get off my chair and into the kitchen. After sitting here with crumbs in my lap, I came upon this thread.

My Grandma used to make biscuits in a wooden bread tray, using clabbered milk and lard, along with Southern biscuit flour. When they were cold, we would take them out of her bread/cake cupboard, stick a finger down into the biscuit and wiggle a nice hole inside it, then fill with Grandma's molasses or clover honey. Either way, Mmmmmm, Mmmmmm Great!