Bread-Bakers v109.n040.1

White Lily flour has almost a cult following in the south, and for 
good reason, it is terrific for biscuits, scones, muffins, etc.  We 
brought some home from a trip south a few years ago and used it 
mostly for scones.  There is so little gluten in White Lily that 
scones just melt in the mouth.  If you make large scones or muffins 
you may have to add a little all-purpose flour just to keep them from 
falling apart when you pick them up.

Werner