Tuesday, June 24, 2008

This Really Burns My Biscuit

Say it ain't so. While Lily moving from Knoxville? It's the best flour and corn meal on the planet. Heavenly flakey biscuits.

Don't touch it, Smuckers!

I went right out and bought three huge brand new bags (flour and corn meal) at my local grocer's after reading this article in the NYT:

FOR generations of Southern bakers, the secret to weightless biscuits has been one simple ingredient passed from grandmother to mother to child: White Lily all-purpose flour...But at the end of June, the mill, with its shiny wood floors, turquoise and red grinders and jiggling armoire-size sifters, will shut its doors. The J. M. Smucker Company, which bought the brand a year ago, has already begun producing White Lily at two plants in the Midwest, causing ripples of anxiety that Southern biscuits will never be the same.

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