Thread Number: 75248  /  Tag: Recipes, Cooking Accessories
My first ADLUH biscuits.
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Post# 990741   4/14/2018 at 19:59 (189 days old) by mikael3 (Atlanta)        

Thanks to Hans, I first learned about ADLUH flour, and I finally had a chance to get some for myself.  The first thing I made with the flour was a batch of cream biscuits, which turned out very nicely.  The flour seems to be slightly less finely ground than White Lily, but that did not affect the dough or the biscuits.  One thing is for sure, though—the ADLUH flour is more flavorful than White Lily.


Thank you, Hans!

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Post# 990780 , Reply# 1   4/15/2018 at 04:01 (189 days old) by Stan (Napa CA)        

stan's profile picture
Beautiful. What was ur recipe ? If u dont mind my asking

Post# 990800 , Reply# 2   4/15/2018 at 09:39 (188 days old) by Frigilux (The Minnesota Prairie)        

The biscuits look great, John. I remember Hans praising Adluh flour for making biscuits. Hadn't thought about it for awhile, but recently saw a video by Phyllis Stokes, who was using Adluh---although her usual flour is White Lily.

Post# 990821 , Reply# 3   4/15/2018 at 13:00 (188 days old) by mikael3 (Atlanta)        

This is basically a recipe for cream scones.  They are perfect for tea parties and brunchy-lunchy affairs, partly because they’re good at room temperature.  I make them for breakfast because they are excellent with jam and honey; but they aren’t the kind of biscuit you want with gravy or country ham.


I weigh everything, which greatly improves the end result for me.


Sift together:

10 oz soft flour (2 c)

2 tsp sugar

2 tsp baking powder

1 tsp salt


Cut in:

2 oz butter (4 Tb), very cold


Work in:

7 oz cream (less than 1 c)


Stir at first, and then pull the dough together in the bowl.  It will look a little dry.  On the counter-top, give it a couple of turns.  Roll it out and cut the biscuits.

Bake at 450 for 13 minutes or so.


This makes a stiff dough that looks like it couldn’t possibly produce a light biscuit, but it does.  It has something to do with the cream.  This is by far the easiest biscuit a person can make, and it’s much easier to handle than buttermilk biscuits. 


I’m sure this recipe would work with self-rising flour, but I don’t usually keep that on hand.  For self-rising flour, skip the baking powder and cut back on the salt. 


I mix up my own baking powder, with 2 parts cream of tartar to 1 part baking soda.  I mix up a cup or so at a time and keep it in a jar.  You have to get the cream of tartar from an Asian market or online to avoid being robbed; supermarket prices are a travesty.

Post# 990833 , Reply# 4   4/15/2018 at 13:52 (188 days old) by ea56 (Sonoma Co.,CA)        

ea56's profile picture
your biscuits do indeed look mighty fine! And thanks for the tip on making your owm baking powder. Near where I live there is an upscale market that sells spices, herbs and the like in bulk, as well as Cream of Tatrar. Thatís where I buy mine and it is a fraction of the cost of buying it in the little bottles in regular grocery store spice shelves. Iíll give your tip a try when I run out of baking powder.

Post# 990893 , Reply# 5   4/15/2018 at 20:23 (188 days old) by Gyrafoam (Roanoke, VA)        

Yes. Adluh products are very good. Their Cornmeal is some of the best I have ever used.
I do use their self-rising for biscuits with excellent results.

Post# 990895 , Reply# 6   4/15/2018 at 20:52 (188 days old) by Kevin313 (Detroit, Michigan)        

kevin313's profile picture
John those biscuits are beautiful! Hans also turned me on to Adluh when I was down there visiting and gave me some to bring back home to Detroit. I canít get it here - the best we have is King Arthur or Five Roses. I can only imagine how good your biscuits are with butter and jam!!

Post# 991023 , Reply# 7   4/16/2018 at 21:21 (187 days old) by jamiel (Detroit, Michigan)        

Kevin, Adluh is nothing like King Arthur or Five Roses--it's soft southern low protein wheat (quick breads) rather than harder high protein northern (yeast breads) wheat.

Post# 991050 , Reply# 8   4/17/2018 at 05:00 (187 days old) by askolover (South of Nash Vegas, TN)        

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I'm a White Lily guy myself. Mother and I both use it.

Post# 991216 , Reply# 9   4/18/2018 at 08:04 (185 days old) by drhardee ( Columbia, SC)        

drhardee's profile picture
"Adluh", is the name "Hulda" backwards; Hulda was the daughter of the founder of Adluh Flour Mills. The mill is a few miles away from me in downtown Columbia, SC. A gym friend of mine is a sister of the current owners of Adluh Mills.


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Post# 991679 , Reply# 10   4/21/2018 at 16:57 (182 days old) by mikael3 (Atlanta)        

I made buttermilk biscuits today.  The recipe is similar to the one above, but no sugar, and I add some soda and reduce the salt—soda adds a salty flavor of its own, and you don’t wan to overdo that.  There’s also a little extra fat, a mix of lard and butter.  Then there’s buttermilk instead of cream obviously.


The thing about buttermilk biscuits is that they can vary a lot, and the kind one person likes is often the only one they make.  I prefer a little variety.  The recipe below is the way my grandmother made them, but she used a lot less lard.  She rolled the biscuits very thin, and they came out very crisp and cracker-like.  With more fat and rolled out a little thicker, as I do it, they have a crisp crust, but there’s still plenty of fluffy stuff in the middle. 


I know some people make a very wet dough, and that produces a complete different biscuit.  Some people use even more fat, 4 oz (a stick of butter) for 2 c flour.  And some people use A LOT more baking powder, but I’m one of those people who can taste baking powder and soda, so I always use the least possible.


Sift together:

10 oz soft flour (2 c)

2 tsp baking powder

¼ soda

¾ tsp salt


Cut in:

3 oz butter + lard (6 Tb), very cold


Work in:

7 oz cream (less than 1 c)


Stir at first, and then pull the dough together in the bowl.  It will look a little dry.  On the counter-top, give it a couple of turns.  Roll it out and cut the biscuits.

Bake at 450 for 13 minutes or so.


As you can see, these biscuits look a lot like the cream biscuits, but the texture is very different.  With more buttermilk, the whole biscuit comes out softer, but it runs the risk of being a bit gummy.  I have never really mastered the extra-buttermilk variety.


I couldn’t resist taking a picture of breakfast today, with scrambled eggs and ham.  That ham is from an excellent smoked hock, just about the best kind of breakfast ham there is.  Then there’s a sexy shot of a biscuit half covered in a great big whole strawberry from a jar of last year’s preserves.  Country heaven!!



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Post# 991682 , Reply# 11   4/21/2018 at 17:13 (182 days old) by norgeway (mocksville n c )        
Dont you love

How that old Frigidaire bakes, New stoves just don't compare!

Post# 991692 , Reply# 12   4/21/2018 at 18:06 (182 days old) by mikael3 (Atlanta)        

Isn’t that the truth, Hans!!  And thank you again for telling us all about ADLUH.

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