Substitutions

Buttermilk Substitution

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1 cup milk + 1 Tbsp lemon juice – Allow mixture to stand for five minutes prior to use.

1 cup milk + 1 Tbsp vinegar (white, apple cider or rice vinegar) – Allow mixture to stand for five minutes prior to use.

1 cup milk + 1/2 Tbsp cream of tartar – Mix well to dissolve the cream of tartar.

1/4 cup milk + 3/4 cup plain yogurt – Whisk together until no lumps remain.

1/4 cup milk + 3/4 cup sour cream – Whisk together until no lumps remain.

White Lily Light and Fluffy Biscuits

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From the White Lily Light and Fluffy Biscuits recipe on the back of the White Lily Enriched Unbleached Self-Rising Flour package

Makes 12 biscuits

INGREDIENTS:

2 cups White Lily self-rising flour *
1/4 cup shortening, chilled (replace with butter)
2/3 to 3/4 cups buttermilk or milk

DIRECTIONS:

Heat oven to 500°F. Coat baking sheet with no-stick cooking spray.

Measure flour into large bowl. Cut in shortening with pastry blender or 2 knives until crumbs are the size of peas. Blend in just enough milk with fork until dough leaves sides of bowl.

Turn dough onto lightly floured surface. Knead gently 2 to 3 times. Roll dough to 1/2-inch thickness. Cut using floured 2-inch biscuit cutter. Place on prepared baking sheet 1-inch apart for crisp sides or almost touching for soft sides.

Bake 8 to 10 minutes or until golden brown.

SUBSTITUTIONS:

1 c buttermilk =

1 c milk
1 tbsp lemon juice or vinegar (white, apple cider, or rice)

Mix and let sit for 5 min.

Flour Substitutions

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Here’s a list of some flours and their protein contents, from the book Cookwise by Shirley O. Corriher:

Cake flours (Swans Down, Softasilk):
7.5 to 8.5% protein

Bleached southern all-purpose (White Lily, Martha White, Gladiola, Red Band):
7.5 to 9.5% protein

National brand self-rising (Gold Medal, Pillsbury):
9 to 10% protein

National brand bleached all-purpose (Gold Medal, Pillsbury):
10 to 12% protein

Northern all-purpose (Robin Hood, Hecker’s):
11 to 12% protein

Northern unbleached all-purpose (King Arthur):
11.7% protein

Bread Flour:
11.5 to 12.5% protein

KAF homemade self-rising flour

Self-rising flour is flour with baking powder and salt already added. A staple in many Southern recipes, it’s traditionally milled from softer, lower protein wheat, which is what grows in the South; and it produces softer, more tender baked goods than all-purpose or higher-protein flours.

Homemade self-rising flour can be used in any recipe that calls for self-rising flour. To replicate soft, Southern-style self-rising flour, start with our Perfect Pastry Blend (10.3% protein) or Unbleached Pastry Flour (8.0% protein), instead of all-purpose; and add baking powder and salt as directed in the recipe below.

If you use King Arthur All-Purpose Flour (11.7% protein) to make homemade self-rising flour, be prepared to increase the liquid a bit in any recipes you use it in (to account for this flour’s higher protein level); and expect the results to be a bit less tender.

whisk the following together thoroughly:

1 cup King Arthur flour (see options above)
1 ½ teaspoons baking powder
¼ teaspoon salt

Note: If you weigh your ingredients, Unbleached Pastry Flour weighs 3 3/4 ounces per cup; Perfect Pastry Blend, 4 ¼ ounces.

Use as directed in your recipe.

to make a larger amount of self-rising flour:
8 cups King Arthur flour (see options above)
4 tablespoons baking powder
2 teaspoons salt

Whisk together thoroughly. Store in an airtight container at room temperature.

About White Lily Flour:

White Lily is a soft wheat flour that is ideal for pastry like biscuits, cookies & pie crust because of its low protein/gluten content. Because of this it is not a good choice for pizza crust or other bread doughs where you need higher gluten to give the dough structure & texture. Use all purpose or bread flour for pizza dough & you will be much happier!

Buttermilk Corn Bread

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Yeah, I’m uploading a lot of cornbread recipes. Mostly that’s because I love cornbread and am still searching for the perfect recipe. I haven’t found it yet honestly. Nothing too northern (cake-ish and sweet) and nothing too southern (dry and flavorless).

Cornbread 1 Cornbread 2

INGREDIENTS

1 cup yellow cornmeal
1/2 c self rising flour (White Lily brand)
2 Tbs sugar
1/2 tsp salt
1 cup buttermilk
1/3 cup cooking oil
1 egg lightly beaten

Mixins I used:

1/2 finely chopped jalapeno
1/2 c defrosted frozen corn kernals

DIRECTIONS

Preheat oven to 425º.

In a medium sized mixing bowl, add 1 cup of Yellow Cornmeal.

Add Flour, baking powder, salt.

Add Sugar.

Add Salt.

Mix all the dry ingredients well.

Add some oil to your sectioned baking pan and place it in the warm oven for 5-10 minutes.

Add buttermilk to the dry ingredients and stir to lightly mix.

Add the oil.

Slightly beat the egg and add to the mixture, stir all ingredients to light incorporate them together.

Carefully remove the hot pan from oven, spoon batter into each section until the section is full.

Place back in oven and bake at 425º for about 15-20 minutes or until lightly brown on top.

Remove to a cooking rack, brush with butter if desired.

Serve warm and Enjoy!

NOTES

Can be made with All-Purpose Flour. You just need to add 1 1/2 teaspoon of Baking Powder and 1/2 teaspoon of Baking Soda to the dry ingredients if you use it instead of Self-Rising.

Corn Sticks can be re-heated or baked and frozen for later if desired.

SUBSTITUTION 1:

1/2 c self rising flour =

1/2 cup all purpose flour
3/4 tsp baking powder
pinch salt

HOWEVER, with this substitution, you will need to increase your liquid quantity (no, I don’t know how much, eyeball it) to compensate for the higher protein content in the all purpose flour. And no matter what you do, your cornbread made with the above substitution will NOT be as tender as it would be if made with the White Lily Southern Flour.

SUBSTITUTION 2:

1/2 c self rising flour =

1/2 c Swan’s Cake Flour
3/4 tsp baking powder
pinch salt

Why? White Lily Flour, which Southerners use, has low protein and low gluten content.  Swan’s Cake Flour has a similarly low protein content.

NOTE: The cast iron pan making things crispy is a total scam. Nothing I made, following the instructions, has been particularly crispy. But then, my alternative is a wok and metal pan. Which work at least as well. For less money. And I already own and use them for other things. Also, I find not washing cast iron to be a really dirty habit. Cleanliness is next to godliness, ye ken?

NOTE: Needs more sugar. Way way more. Texture is too crumbly. Don’t make this again. Recipe is too southern for my taste.