If you’ve ever bitten into a biscuit at The Biscuit Express in Huntsville, Alabama, you know there’s something magical happening in that kitchen.
These aren’t just any biscuits, they’re sky-high, cloud-soft, and practically melt on your tongue. Voted “Bama’s Best Biscuit” by a local paper, this café has perfected the art of the fluffy biscuit, and locals can’t get enough.
1. High-Quality, Low-Protein Flour (The White Lily Secret)
White Lily flour isn’t just a Southern tradition, it’s the secret weapon behind every fluffy biscuit at The Biscuit Express. Made from soft winter wheat, this flour has much less protein than regular all-purpose flour, which means less gluten forms when you mix the dough.
Gluten is what makes bread chewy, but in biscuits, you want tender and delicate. Lower gluten equals a lighter crumb and a taller rise…