Oooh. I've never used King Arthur flour, but I love White Lily and YOU CAN'T FIND IT HERE IN GOD'S COUNTRY. Travesty.

No question about it--White Lily for me! It's made from soft white wheat, which makes cakes and pastries tender, with a finer crumb. Compared to King Arthur, White Lily is more like a cake flour in texture. Although I did learn that Carol "The Biscuit Lady" from the Loveless Cafe has always used Martha White.

I have never used White Lily (never even heard of it), but I love King Arthur.

I think WalMart carries both. I won't be able to check until Saturday. I enjoy getting there before 7:30 am on a Saturday and perusing the mostly empty aisles, before the maddening throng arrives.

I would have to vote for White Lilly. When I think of King Arthur flour I think of peasants and serfs (are they the same?) stooping over, harvesting the wheat by hand and then cranking a stone wheel mill. That's a lot of work for a biscuit.

I go for King Arthur, when I feel rich. White Lily is too soft for the type of baking we do, for some reason.

Interesting question!

King Arthur! I really do like baking with it. Of course it doesn't hurt that it is based in my home town, Norwich, VT.

White Lily! For biscuits, anyway. I've never baked bread. Isn't there special bread flour for that?

I have never even heard of White Lily flour. I always buy King Arthur.

Great post!

I don't know anything about flour, but I love the King Arthur pacakaging.