White Lily flour, the Southern standard for tender biscuits, is made from soft winter wheat and has a lower protein content than most American all-purpose flours, which are milled from hard winter wheat. But if you live in one of the many parts of the country where White Lily’s hard to come by, there are several ways to get lower-protein flour, so you, too, can bake biscuits with that characteristic Southern crumb.

Photo by Chris Rochelle / CHOW.com

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