The White Lily Bake-Off
In response to the furor over White Lily moving its mill from Knoxville, Tenn. to Ohio, AJC food critic Meridith Ford baked two batches of buttermilk biscuits using the Fanny Farmer Baking Book's recipe, one with her White Lily from the Knoxville mill, the other from the company's new Ohio mill. She measured them exactly the same way, kneaded each batch for precisely 15 turns and baked both at 425 degrees for exactly 18 minutes. The only variable was the flour. Here's what she found: CHRIS HUNT / chunt@ajc.com
