White Lily Self Rising Bleached Flour – 80 oz
$16.00
- 100% pure red winter wheat with a lower gluten content than typical flours
- A regional product not generally available in the West and Northeast
- One 5 lb bag
- White Lily had been helping southern cooks make great biscuits since 1883
- Best for biscuits, pastries and quick breads
On Amazon: $18.99
On Walmart: $19.59
Description
Size:5 Pound (Pack of 1)
Additional information
| Brand |
|---|
Reviews ( 15 )
15 reviews for White Lily Self Rising Bleached Flour – 80 oz
Add a review
Related products
Grocery and Gourmet Food
$8.00
Grocery and Gourmet Food
$23.00 – $143.00
$15.00
Condiments and Salad Dressings
$11.00
Grocery and Gourmet Food
$11.00
Customer –
It’s the perfect flour for biscuits, pies, and my favorite for chocolate chip cookies. The flour is made from a lighter grain of wheat seed. It doesn’t last multiple decades like hard red winter wheat. So if you want heavy wheat for soups or want long term storage wheat or flour, get the hard red winter wheat and flour derived from that type of grain. But if you want the extra fine and soft flour for baked foods, get White Lily flour. It’s more expensive, but worth it. For the best chocolate chip cookies in the world, use Ghirardelli Chocolate Baking Chips and White Lily flour. Use the Recipe on the back of Ghirardelli Chocolate Baking Chips bag.
michmom –
If I grew up with this type of flour – I would be satisfied with the product. However, I have made biscuits for years with all purpose flour and I prefer that. The self-rising flour gives a ‘baking power’ taste to the biscuits that I would have to get used to and for now – I will stick with AP flour. I will try a different recipe to see if that is the cause – and no, I didn’t add baking powder. ALSO – I expected the biscuits to rise more than they did and I didn’t handle them much at all.I am back to edit my original review. I originally tried the recipe on the package twice but not with much success. I used another recipe which is simply 3C of flour and 1 pint of heavy cream – INCREDIBLE. Have never had biscuits so light and fluffy. It was a recipe I found in the reviews and I’m surprised that they came out so good but they are awesome.Wish I could get the flour locally but for these tender biscuits, I will continue to pay this enormous price.
Jane averagegal –
I can not believe how light and fluffy my biscuits were. I will never make biscuits with any other flour. The recipe I followed couldn’t be simpler. 1-3/4 cup flour to 1 cup whipping cream. Careful not to over mix. 500* oven for 8-10 minutes. And presto perfect biscuits. I recommend this flour to anyone who is looking to impress someone with their cooking.
Mary C. –
I live in the far north in the U.S.A., but just can’t help myself when it comes to buying Southern cookbooks. Not only that, when the snow is falling, my brain says, “BAKE!” So finally I took the plunge and amazoned the White Lily Self-Rising Flour all Southern biscuit cooks swear by. I see why: two batches of biscuits made different ways (cut and sliced) and with different batters were perfect! However, they were “too salty.” Why? Because I didn’t read the Q&A, in which a kindly answerer warned that White Lily contained salt. “What?” I said, and ran to the fridge to check. Sure enough, it contains salt, so in the future I will omit salt and the result will be perfectly-seasoned biscuits. I’m a pie nerd, so I’m also going to experiment using the WLSRF for pie doughs. I know that pate brisee doesn’t have to “rise,” but I’d like to see what the White Lily makes happen. Another review mentioned cookies. Let’s do it! Fun in the kitchen!
L Hri –
I was told this flour is the most important ingredient for southern biscuits. I can say how that is 100% true. Regular flour can not compete with the lightness and fluffy texture of this soft winter wheat flour. It has to be self rising, too. I have the all purpose and it’s good but it’s just not the same.I did the 2 ingredient cream biscuit recipe. Bake at 500° (yes 500 with a 5)1¾ cup flour, 1 cup heavy whipping cream, plus extra flour for rolling, and ¼cup butter melted to brush on the top.Add the cream to the flour, mix until damp, do not over mix add a dash more flour if too sticky. Knead 3 times at most, roll on floured surface to like 1″ thick, cut with 2″ biscuit cutter dipped in flour, straight in-out no twisting, only reform and reroll once, if you do it a 3rd time they come out much harder, i just make a weird drop biscuit with the leftover bits. Brush with butter, bake like 8 minutes or until golden, brush with butter again after removing from oven if you like (i do!)
Jane –
I can not believe how light and fluffy my biscuits were. I will never make biscuits with any other flour. The recipe I followed couldn’t be simpler. 1-3/4 cup flour to 1 cup whipping cream. Careful not to over mix. 500* oven for 8-10 minutes. And presto perfect biscuits. I recommend this flour to anyone who is looking to impress someone with their cooking.
gnocchi ganads –
So all these years, not purchasing and using the correct flour made all the difference in my biscuits. Now they are light & fluffy. I even tested thawing one out, and the texture was lighter. This is the only flour to use if you want memorable biscuits, like you get only in the South. Bakers Be Ware…You may be hounded to make these on a regular basis once your friends & family try one!
Lulu –
Traveled in the southern part of USA for years. ALWAYS had biscuits any chance i had. Could NEVER get a biscuit to taste remotely like the ones i was used to on trips. Found a 3 ingredient recipe using this flour on YouTube and now I am a biscuit guru. It is 10000% this flour. Ridiculously expensive here by the bag but a small price to pay to live like the kings in the South. Buy it!!
Mother OF God –
After watching tons of cooking videos on You Tube, I finally decided to purchase the White Lily flour. A number of the You Tubers use this brand (I wonder if they are getting paid to advertise).🤔
I live in NYC and have not found it in the supermarkets here. I think it’s sold more in the south. I used it for baking over the Thanksgiving holiday and I’m sure I will have to purchase more by Christmas. I should have bought the All Purpose as well, because, now it’s on back order!
I will purchase this brand again.🙂
cathleen B. –
White Lilly Flour is a premier flour. The consistency, color and over all baking outcome surpasses in my opinion King Arthur. If you are a bread maker or baker it’s necessary to have an amazing product. Baking for 60+ years again my opinion, but discount or store brand is fine for well for me breading meat products or adding to a rue.This one is self rising which I prefer, but their plain flour is exceptional also. A side note do not buy from 3rd party sellers, buy from Amazon. They put a box cozy wrapped in durable plastic to protect the fine product they are shipping. Well worth the difference in a buck or two, when others arrive exploded or missing a second one. Stick with Amazon. I again am just offering my opinion. Read 30 or more reviews where third party sellers arrived busted up, which for me means contaminated, and you didn’t gain anything. A White Lily Fan, Kathy Banks
Thomas Aden –
Words cannot express how happy this Tennessee girl was to find this amazing flour available on Amazon! Any biscuit baker worth their salt knows that there is simply no other flour that can produce the same quality biscuit. This is the flour that this baker prefers. I will buy again, and recommend that any baker give it a try too. And if you’re like me, and live somewhere that doesn’t stock White Lily Self-Rising Flour, Amazon will save your bacon, er, biscuits!
JjnU –
In New Orleans you can find this at any story, in OC not so much. As a result when I follow the recipe on the package (use real full fat buttermilk) and give one to my friends they go crazy.
Its not the least bit subtle. The softer flour in this makes biscuits you just can’t match with all purpose. Trust me.
Garbear –
The flour was used to make Shirley Corriher’s “Touch of Grace” Biscuits. The recipe comes from Shirley’s book, “Cookwise.” The recipe calls for “Southern” self rising flour, and the Lily White performed beautifully! This is the flour to use when you want to “kick it up a notch” and use the best ingredients.
The flour is too expensive for everyday use, but, it is my go to brand when I want to impress family and friends. This flour makes biscuits that stand head and shoulders above any biscuits you’ll be served
Minnie –
Flour is as I have read. Light biscuits and great noodles.
RR.4083 –
Love the flour. I made great biscuits , is what I wanted.