I have a biscuit recipe that came from the "Cooking Up a Storm" - 10th Anniversary edition which calls for only two ingredients, 2 1/2 cups of White Lily self-rising flour and 1 1/2 cups heavy cream. It is imperative that one uses the White Lily flour for best results.
I know that you can make a self-rising flour by the addition of baking powder and salt to AP flour. But does anyone know what is so special about White Lily self-rising flour?
If I'm not mistaken, biscuit flour is milled from soft wheat berries? I'd like to query all you home millers as to what brand of soft wheat you prefer to grind when making a self-rising flour for your biscuit recipe. Thank you