I saw her video on making biscuits a while ago. She has quite a following.

I just couldn't get past the fact that she keeps a large bowl of flour and adds her milk etc into that bowl, mixes it and forms however many biscuits she wants.

The she covers the bowl with remaining flour with a towel and leaves it until next time. I honestly can't imagine doing that. I kind of freaked me out.

Jasdip... I’ve watched that video. I could not imagine doing that either. I bet since she has a bed and breakfast that bowl of flour doesn’t last long. I cannot get white lily self rising flour in Oklahoma. Yesterday she made fried Lacey cornbread and now I’m wanting to try that but cannot find extra fine ground corn meal here.

You can put whatever corn meal you have through the food processor and it should become fine enough. :)

MiMi, White Lily is a southern brand, in WV all my husband's family use Hudson Cream and to be honest I can't tell the difference. I really think you can use whatever brand you find on your grocer's shelf and get good results.

Thank you! From the reviews I’ve read it seems Lily White was the flour to buy for fluffy biscuits, something about being made from soft winter wheat....I usually just throw some frozen Pillsbury biscuits in the oven and I actually love them

Plllog.. thank you for that tip also

MiMi I do the same. Anymore when we do have biscuits we only eat 1 each so it's not worth dirtying bowls over!

Fluffy doesn't really come from the flour. Tough comes from overhandling any kind of flour, and a lot faster the more protein it has, so if you're making rolled and/or folded biscuits, a "heavier" or "stronger" flour will develop more gluten, and tighten up your dough. If you can't find a specifically soft wheat brand like Martha White or White Lily, you can buy pastry flour which is essentially the same thing, or get some cake flour and mix it with your AP.

If you want it to be self-rising you can add baking powder and salt to it. The standard formula is one cup AP flour + 1 1/2 tsp. baking powder + 1/4 tsp. salt. It's probably the same if you use use softer flour, but you can adjust to suit yourself.

King Arthur self rising has a similar protein content to White Lily, but most others, including Martha White (MW self rising is stronger than White Lily), have more protein.

You can't tell the actual protein content from the nutrition info, because of rounding error. The chart on The Fresh Loaf, by Antilope (scroll down to the post) is invaluable.

For fluffy biscuits with AP flour, look for posts by Trailrunner. Basically, use a lot of liquid (buttermilk), handle as little as possible, and bake in a hot oven. :)