White Lily Buttermilk Biscuits

 

So yeah, right off the bat, I'm hitting you with White Lily self-rising flour for these White Lily Buttermilk Biscuits.  I know, I know.  My goal is to always present recipes with easy to locate ingredients.

Up north here in Chicago, White Lily flour is not a common occurrence, though I am seeing it in more and more places around town so when I see it, I buy it.

Why?

Good question because I typically have issues with using self-rising flour.  I use it for waffles mostly, truthfully.

What is self-rising flour and how is it different from that bag o' all-purpose in your pantry?  Self-rising has leavener and salt tossed into it, specifically baking powder while all-purpose is that, plain ol' every day flour.

What's the difference between brands of self-rising flour, such as White Lily, King Arthur, or whatever? 

Look, I'm not going to profess I'm a wheat-nerd, understanding the in's and out's of wheat types.  I obviously should because different types of wheat yield different resultant baked goods.  Most often, it's more than my wee brain can keep track of, let's be fair.

White Lily self-rising flour uses a soft red winter wheat while say, King Arthur hits it with a hard red wheat.  Two different types, two different results, most likely.  Farming, weather, growing location, grinding all have an effect on what's in the bag.

Frankly, I can't necessarily swing being a wheat-nerd with the amount of baking that I do, the amount of flour I run through.  Regardless, it's a-okay to use what you can comfortably afford.  You still get rockin' baked goods and if you're using recipes from this site, I've supported you, they're gonna be great.

To combat wheat-nerd-ness, place your focus on flour types such as cake, all-purpose, bread, etc., i.e. the protein percentages then try out various brands.  Find one that works best for you and gives you consistent results within the flour type called for.

For me, my everyday all-purpose flour is Bakers Rose.  1.  I like it tremendously.  2.  It comes in a size bag that fits my needs.  3.  Despite being occasionally elusive, I do find it and it's affordable.  4.  We understand each other, and 5. it's eternally, consistently reliable for me.

Ok Becky, what kind of wheat is in that bag?  Heh.  "A Canadian blend" is the only info I can find.  It is Kosher though, ha, who knew! 

Ok, anywhooo, 'nough about that. 

White Lily Buttermilk Biscuits. 

Are they really all that different than say, these Buttermilk Biscuits?  Or these Cheese Buttermilk Biscuits, setting aside the cheese for a sec?  Yeah, they are.  They're softer, less flaky layered, more fluff IMHO, but no less good in any regard.

Other types of biscuits are still biscuits and biscuits are still heaven.  Right?  Right.

Notably, there are loads of versions of White Lily ones out there on the interwebs; no doubt I'll work my way through them for you too, heh.

So not only did I want to share this recipe with you, I also got myself a birthday present, a KitchenAid Pastry Beater.*  (It's also available on Amazon* but mine was less expensive on KitchenAid's site.)  Putting the two together was a natural fit:  A. a terrific recipe and B. test out a new toy!  Win win!

Normally I use a regular handheld pastry blender,* specifically the Kitchen Innovations one.*  Have not banged a knuckle once.

Whichever route you go....biscuits. 

In the post here, I'll outline how to make these White Lily Buttermilk Biscuits with the KitchenAid pastry beater and in the recipe itself, I'll outline mixing by hand as the latter is my usual route.  Generally speaking, the process is the exact same, just a tool variable.

Start by chopping the stick of butter into cubes then toss those into the freezer for fifteen minutes or so.

Meanwhile, grab your KitchenAid mixer* and add the White Lily flour to the bowl.  If you wanted, you can make your own self-rising flour but note, we're back to the wheat differences so results will vary. 

(Bonus, shopping via the KitchenAid site, you can also use Rakuten* which gives you free cash back on your purchases.)

Self-rising flour, super easy:  1 cup of all-purpose flour, 1 1/2 teaspoons of baking powder, and 1/4 teaspoon of fine sea salt.  Sift away and voilà.

Right, so throw those semi-frozen cubes of butter into the mixer bowl and power on with the pastry beater, just on stir or low. 

It'll be quick to get to the sandy, crumbly, and pea-sized butter stage, faster than by hand.  I have to say, I'm quite surprised by and impressed with this beater gizmo.  It's actually quite nice!

Ok, now pour in the chilly buttermilk.

A few whirls around the bowl with the pastry beater on low or stir to get to your barely mixed, sticky dough stage.  From here on out the process is the same as mixing by hand.

Flour up your work surface a bit and scrape the sticky stuff out. 

The pastry beater comes with a little plastic bowl scraper too.

I prefer to pat but you can also use a rolling pin.*  Shape that dough into about a nine by five rectangle-ish then do a letter fold -- fold one third towards the middle, fold the other end over it.

Top:  fold one third towards the center.  Bottom:  fold the other side over the top.

Repeat, repeat, four times more, a total of five fold up's.

Pop out your circles with a floured cutter* or slice 'em up into squares.  The latter might require a hair longer bake if you cut twelve as the circles result in twelve pretty ones and two mutants.

Plop the rounds on a parchment lined* baking sheet* and bake for about fifteen minutes until beautifully golden.

You'll know they're ready.  You'll smell their glorious biscuit scent a-waft.

Pull them out, brush* 'em with the melted butter, and then stuff them all in your face while luxuriously warm.

We're only two people so obviously we have leftovers.  You can reheat them in the microwave but they'll be a little denser.  Or, better yet, slice 'em in half, toast 'em up, slather with butter and jam, and yum.

No matter how you serve them, I'm sure you'll enjoy these White Lily Buttermilk Biscuits.  Off to toast, butter, and jam one for myself, bye!

*The KitchenAid Pastry Beater and mixers are KitchenAid affiliate links.   The other KitchenAid Pastry Beater, pastry blenders, Kitchen Innovations pastry blender, rolling pins, circle cutters, parchment paper, baking sheets, and pastry brushes are Amazon affiliate links.  The Rakuten link gives us both a nice bonus when you sign up and buy online.  Happy baking, thanks!  Please see the "info" tab for more, well, info.