Well, I was waiting on a cake to bake and just for kicks, read the White Lily Flour bag. It said to add 2 TBLS for every cup of flour. hmmm, I have never done this. Do you??
2 T of what?
Do it or you'll regret it!
If you have a recipe that calls for cake flour...follow that. If you want to substitute white lily for regular ap flour add the 2Tbsp. I didn't one time and I had a cake-splosion in my oven....big mess.
Cyndi, sorry, 2 TBLS of flour. A cake-splosion! Oh my. I did not do it with my cakes and did not have anything like that! WASC seems to be a forgiving recipe.
White Lily is made from soft wheat, just as is cake flour, which means it has less protein. The White Lily AP flour isn't milled quite as fine as cake flour is, though. I use White Lily for biscuits and pancakes only, but they are the BEST biscuits and pancakes!
The WASC starts off with a mix so maybe it has other elements already in play to make up for it and you don't need the extra. But for me it was my pound cake recipe...and there by not adding the additional 6 tablespoons of flour it really made a difference. However if used correctly or mixing it 1/2 WL and 1/2 AP I've like the results. There is chemistry in cakes, and explosions are part of learning and part of the fun (as long as no one gets hurt).
My day job is in a Science lab!
Thanks everyone for the comments! My mother has also noticed a difference in her pound cake, Cakelace! Her beloved Red Band is not available anymore, so hse had purchased White Lily. I will pass on your observations to her. prterrell, now if you could just give me a tutorial on biscuits, this southern girl would be so happy!
I only use Gold Medal for baking cakes. I use to use White Lily, but since I switched, I have noticed a world of difference in how my cakes bake! White Lily is way too soft for cakes.
I just use the recipe on the bag of White Lily, havingfun. The key is to not over mix or knead. Just stir until the dough just comes together, plop it out on a generously floured surface and pat it out, and fold over, pat out, fold over, pat out (don't roll!) and cut. Don't twist the cutter when going through the dough, either.
prterrell, I am going to make biscuits!! Thank you! Butter, local honey, fresh biscuits....yummmmmmm
Oh this southern woman doesn't use the " roll and cut" or stir method (my grandmother's recipe). You must get your fingers in there and squish then pinch off a bit and tuck it under until it round then place a 3 finger stamp on the top of each one. Sift a mound of flour (in the turkey roasting pan where the flour is kept with the sifter for daily biscuits), make a hole in the volcano, add shortening (lard) and a little buttermilk, pinch/squish between fingers, knead in as much flour as needed, adding buttermilk as needed, pinch/pat as above.
I make my biscuits with the pinch method too. Crisco, flour, & milk! Get those fingers in there and squish it.
Oh, absolutely, the ONLY way to properly mix biscuit dough is with the fingers!
How's your favorite way to eat biscuits? I love country ham on biscuits and I love biscuits with sausage gravy. Mmmm....I can't wait for Lent to be over! I am so going to be having me biscuits or pancakes or both every day!
Here is a recipe that is supposed to be phenomenal - I have yet to try it but I mail ordered White Lily just to make this recipe.
Touch of Grace Biscuits
Adapted from CookWise by Shirley O. Corriher
Time: 40 minutes
Nonstick cooking spray
2 cups self-rising flour, preferably a low-protein Southern flour like White Lily
1/4 cup sugar
1/2 teaspoon salt
4 tablespoons vegetable shortening
2/3 cup heavy cream
1 cup buttermilk, or as needed
1 cup bleached all-purpose flour, preferably low-protein flour like White Lily, or as needed
2 tablespoons butter, melted.
1. Heat oven to 425 degrees, and arrange a shelf slightly below center of oven. Spray a 9-inch cake pan with nonstick cooking spray. In a large mixing bowl, stir together the self-rising flour, sugar and salt. Work shortening in with your fingers until there are no large lumps. Gently stir in the cream, then enough buttermilk so that dough resembles wet cottage cheese. (If you are not using low-protein Southern flour, this may take considerably more than 1 cup buttermilk.)
2. Spread one cup all-purpose flour (not self-rising) across a plate or pie pan. Using a medium (about 2 inches, No. 30) ice cream scoop or spoon, place three scoops of dough well apart in flour. Sprinkle flour over each. Flour your hands. Turn the dough in flour to coat, shaping a ball and shaking off excess flour as you work. Place each ball in prepared pan; biscuits should be touching one another. Continue shaping until all dough is used.
3. Bake until lightly browned, 20 to 25 minutes. Brushed with melted butter. Invert onto a plate, then back onto another. With a knife or spatula, cut quickly between biscuits to make them easy to remove. Serve immediately.
Yield: 12 to 14 biscuits.
yummmm, hot biscuits, country butter dribbling down my chin.....
DID I TELL YOU I WAS ON A DIET???? Gonna make me some biscuits for sure tomorrow! I love country ham also prterrell. Have you ever gone to a farm and bought country ham from someone who cured their own? I am getting a powerful craving...................
No, I haven't, havingfun, but that sounds sooo good! I have, however, had smoked salmon that a friend of mine caught and smoked herself. Best. smoked. salmon. ever!
BTW, where in NC are you? I grew up in Johnston County, near Smithfield.
Burlington. Smithfield - home of Ava Gardner. Not much of a salmon person, but anything homemade with love is worth a try! I am delivering my cake tomorrow and then I am making biscuits! I have never been very good at them. My mother is great at biscuits! I wish I could make them like Biscuitville. Have you had them?
Yeah, a few times in college. The boyfriend I had my freshman year would take me there sometimes after we'd been up all night drinking.
Me, I LOVE Bojangles. We don't have many of them down here. The closest one is 20 minutes away. But there are 2 close to my parents' home. We ALWAYS get our Bojangles on when we're up there.
While we're talking about food, do you eat venison? The BEST country fried steak is made with venison cubesteak.
Can't say I have ever had venison. Wouldn't anything country fried be good?? As I get older, I have a harder time eating fried foods. For two reasons: my stomach and my hips!
Oh, we don't have fried anything very often. Not that you could tell by looking at DH or me. Country fried steak (beef) and chicken are both good, but with venison, it's d--- good!