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The White Lily® Difference
When it comes to baking, it all starts with flour. White Lily® Flour is milled from 100% soft red winter wheat once grown primarily in the South. Whereas conventional all-purpose flours have a higher protein content, White Lily® Flour is finer in texture with lower protein content, which makes for fluffier biscuits, the softest cookies, and the most tender cakes.
White Lily®Fluffy Biscuits
Fluffy, flaky, and flavorful! Our Light and Fluffy Biscuits recipe makes it as easy as ever for you to make the perfect homemade Southern biscuit.
White Lily® Soft Cookies
You’re going to have to put a lock on the cookie jar! White Lily® Flour creates a higher rise in baked goods, so your cookies always bake up soft and fluffy, just the way they should be.
White Lily® Tender Cakes
Our fine-textured flour creates a light, airy crumb structure so baking tall, tender, and moist cakes, is a piece of cake!
Discover the Difference with White Lily®
When you bake with White Lily®, the go-to pantry staple for generations of Southern cooks, you’re baking with history, tradition, and love.
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Whether you're a novice, an expert, or somewhere in the middle, the White Lily® Baking Community on Facebook is the most welcoming place for you to connect, share, and get inspired by other bakers!
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