Tag Archives: NYTimes

"Bisquits"

I have mentioned White Lily Flour a few times on this site, and though I’ve only worked with it a handful of times–one of my housemates in College had sorghum molasses and 20 lbs of White Lily shipped up from his relatives in Tennessee–it’s the incontrovertible Deity of Biscuit flour.

So it is with a heavy heart that I pass along this story from the NYTimes, who are reporting that the Knoxville, TN plant that has been sifting and re-sifting White Lily for over a century, will be decommissioned and production will be shifted to the Midwest. Not only that, but they’re changing the product, and not one biscuit maker or pastry chef is happy.

Sigh.