A couple months ago, a friend of ours suggested we compare brands of flour to see how they differ. Well, it took a while, but we finally made it happen! I have heard people swear by White Lily flour, so I was curious to see the outcome.
The three brands of self-rising flour I used were White Lily, Pillsbury, and Publix. I used the recipe that comes on the back of the White Lily self-rising flour bag (because it’s very similar to how my Grandma made biscuits), which I wrote out below.
2 C self-rising flour
1/4 C vegetable shortening
3/4 C buttermilk
Add your flour to a large bowl. Use a pastry cutter to cut in the shortening until pea sized. Add the buttermilk and mix with a fork until flour is just wet. Dump dough onto generously floured surface and knead five to six times, until smooth. Roll into a 3/4-inch thick circle, and use a biscuit cutter (or whatever you can) to cut 2-inch biscuits. Bake at 475F for 8 minutes. After 8 minutes, rub a bit of butter on the top of each biscuit and bake for 2 more minutes.
Note: Because White Lily suggests adding two tablespoons of flour per cup when generic recipes call for one cup of flour and I used a White Lily recipe which already accounted for this, I removed 3 tablespoons worth of flour from the Pillsbury and Publix dough.
Okay now to the fun part. I don’t really want to create a kind of ranking system, so I’m just going to write mine and my husband’s thoughts on each brand below.
These are by far the best looking, both inside and out. They look very even and golden brown on top, and you can tell on the inside they are more uniform than the other two. I also think these have the best taste (not by a lot, but it’s noticeable to me). They are soft and fluffy, similar to the Pillsbury brand, but because of their look and taste, my husband and I both ranked these as our top choice.
These biscuits looked kind of janky out of the oven. It may be user error, but I did everything exactly the same as the other two biscuits. My husband said these are similar to Cracker Barrell biscuits, and I agree. They are similar to the White Lily biscuits in their softness and fluffiness, but there was a distinct difference in taste, as in these just overall had less taste. All in all, I wouldn’t be mad if I was served these biscuits, but I will only choose Pillsbury flour if it’s the only option left.
Like the Pillsbury biscuits, these biscuits did not look very great coming out of the oven, and you can tell on the inside too that they don’t seem to have baked as evenly as White Lily. However, these biscuits tasted very good! I’m not sure how, but it seems that the butter soaked into these best, leaving them buttery and a little crisp on top. That said, buttery and crispy don’t give me breakfast biscuit vibes, so while I would eat these again, I’d rather have them as a dinner side.
Overall, I would eat all these biscuits again, and none of them made me never want to buy that brand of flour again. White Lily was the winner, and honestly just because those biscuits looked so much better, I will likely begin reaching for White Lily first. But if it’s unavailable, I will just grab a generic brand.
Does this change your mind about the flour you use?