White Lily Flour "Save The Biscuit Giveaway" {Recipe: Buttermilk Angel Biscuits}

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Biscuits are a staple in the South. For a long time I've had a love-hate relationship with homemade biscuits. I love big fluffy-cotton like southern biscuits, but hated that I couldn't make them myself. I've always been envious of anyone who could make a great buttermilk biscuit (my mother included).

As for me I used Grand's Biscuits just until about four years ago. 2009 was the year when I finally won the battle of producing an edible homemade biscuit. The recipe that transformed me into a rock star was Southern Living's Buttermilk Biscuits. By far it's the best recipe I've found.

Since then I have also made Quick Skillet Biscuits with the same great results. About two years ago I got my hands on my first bag of White Lily Flour. White Lily is hard to find and only sold in the south, so since I live in Texas I can only purchase it online.

It's been said that White Lily makes the best biscuits, but I had to try it myself. Well, I'm here to tell you that my biscuits went from great to outstanding! White Lily Flour really does make a difference.

White Lily flour is popular in the South and represents the soul of ♥ Southern Baking ♥. My grandmother is from Gardendale, Alabama and I can bet that was the only flour she used.

So what's so special about White Lily Flour? White Lily is a fine white "soft flour", made from, 100% soft winter wheat" versus hard winter wheat. It has lower protein content than most flours and the texture of White Lily is silk like.

I have to agree that White Lily flour is excellent in making the best light and fluffy biscuits. It's also extremely versatile and can be used for most baking including cakes, cookies, pie crusts, pancakes, brownies, muffins, scones, and more.

White Lily Flour can be substituted for other All-Purpose Flours; however, since White Lily Flour is lighter more flour will need to be added. For every 1 cup of flour in a recipe, use 1 cup plus 2 tablespoons of White Lily Flour.

Help Celebrate and Savor the Iconic Southern Biscuit. White Lily® flour is encouraging bakers like us to help “Save the Biscuit.” Making homemade biscuits is almost a lost art form, well not in my house LOL. Nowadays, there seems to be a misconception that making biscuits is difficult and time-consuming, but it's not.

You can help preserve biscuit-baking for future generations by learning, teaching and sharing your own love for biscuits. That's just what I'm doing today. I want to share another favorite biscuit recipe of mine, Buttermilk Angel Biscuits. They're not your standard biscuit, but in my opinion a cross between a yeast roll and a biscuit.

For a long time Angel Biscuits were the only edible biscuit I could ever make. If you're not a great biscuit maker or you're just starting out, this is the perfect fool proof recipe. I found this recipe in an old church cookbook about 15 years ago.

• Buttermilk Angel Biscuits
• 2 1/2 - cups all purpose flour (White Lily if you can get it)
• 1/2 - teaspoon baking soda
• 1/2 - teaspoon salt
• 1 1/2 - teaspoon baking powder
• 1/4 - cup Crisco shortening
• 1 1/2 - tablespoons sugar
• 1 - .25 ounce packet yeast or (2 1/2 teaspoons)
• 1/4 - cup lukewarm water
• 1 - cup well shaken warmed buttermilk, 110 degrees

In a large bowl sift the dry ingredients together. Using a pastry blender or fork cut in the shortening until it resembles coarse cornmeal.

In a separate bowl dissolve the yeast in the warm water. Let sit until foamy (about 5 minutes). Stir the yeast mixture and warm buttermilk into the flour mixture, stirring just until moistened.

Turn the dough out onto a floured surface and gently knead until the dough is no longer sticky. Roll biscuit dough out to 1/2 inch thick.

Cut with a biscuit cutter and place cut biscuits on a lightly greased baking sheet. Cover with a light dish cloth or plastic wrap that's been sprayed with non stick spray.

Let rise in a warm place for about 30 minutes. Bake at 400° for about 14 to 20 minutes or until golden brown. Brush biscuits with butter while still warm. Recipes makes 8-12 biscuits, depending on the size.

Cooks Note: Recipe can easily be doubled, store remaining dough in a covered bowl, in the refrigerator for up to 7 days. When ready to use remove dough from refrigerator. Roll out desired amount of biscuits and place on a greased baking sheet. Cover with plastic wrap that has been sprayed with non stick spray. Let biscuits rise for 30 minutes then proceed with baking.

White Lily is hard to find outside of the South, but it can be ordered online. White Lily is also available at Soap.com (use coupon code 20trysoap) for first time customers. That's where I order mine. You can get (2) 5lb bags of all purpose White Lily Flour for $7.45. If you use the coupon code the price will be $5.96. White Lily is also available on Amazon.

Would you like to try White Lily Flour? Well you can, because the generous folks over at White Lily are giving one Mommy's Kitchen reader a chance to win a Biscuit Essential Kit. This kit contains everything you need to bake up your own homemade biscuits.

Biscuit Essentials Kits Contains the following:

One bag of White Lily Self Rising Flour

White Lily biscuit cutter

White Lily Pastry Blender

White Lily Flour Sifter

Wooden Rolling Pin

White Lily Flour Sack Towel

White Lily re-usable Shopping Bag

How to Enter: (mandatory entry)

Just leave a comment on this post telling me who inspired or taught you how to bake? For me that's a easy one, my mother!

Do one or both for additional entries:

1. Tweet the following: Enter for your chance to win a White Lily Flour Biscuit Essentials Kit @mommyskitchen http://tinylink.net/85624 . Come back and post your tweet details.

Disclosure: White Lily Flour provided me with a "Biscuit Essentials Kit" . They also provided an additional kit to use in a reader giveaway. I would like to thank White Lily Flour for sponsoring this post. For more great recipes visit White Lily.com.