King Arthur Flour

There are so many things to love about King Arthur flour that it is hard to know where to start, but  the statement at the top of the bag that the flour is milled from 100% USA wheat is definitely a plus in our book!  The company, founded in Boston, is almost as old as America.  The statement on the back of the flour bag expresses the company’s philosophy very well:

King Arthur Flour, founded in 1790, is America’s oldest flour company – and is wholly owned by us, the employees.  The business is based on three pillars:  people, planet and profit.  We do what’s right for our customers, for ourselves, and for our environment.  We are a founding B-Corporation, using the power of business help solve social and environmental problems.  We’re motivated by knowing that, every day, people like you count on our flour – on us – to make their baking the best it can be.

The company’s website is a wealth of information from recipes, baking tips, videos, and tutorials.  King Arthur maintains a baking hotline and online live chat to answer baking questions.  An extensive line of baking products and supplies is available on their website, including gluten-free selections.   They also have a company store in Norwich, Vermont.  Don’t you love this company already?

King Arthur Unbleached All-Purpose Flour is as impressive as the company itself.  For those who might not know, unbleached flour is not subjected to a chemical bleaching process.  Unbleached flour has more protein than flour that has been bleached.  It also has a more complex, robust taste.  Although some bakers recommend unbleached flour for breads and bleached flour for delicate pastries, King Arthur Unbleached All-Purpose Flour works well for most baking needs.  A pan of “from scratch” biscuits is a great way to get acquainted with King Arthur Flour.  This recipe comes from fellow East Texan Barbara Richardson McClellan’s cookbook, “From My Kitchen, Once More”, and she credits a cookbook titled “Georgia on My Menu” as the original source.

Just one final note – after making the batch of biscuits pictured above with King Arthur flour, we made the same recipe using another national brand unbleached flour.  The King Arthur flour batch was clearly superior in appearance, taste and texture.

Duke Dining Hall Biscuits

Servings – About 5

• 2 cups King Arthur Unbleached All Purpose Flour
• 4 teaspoons baking power
• 1/2 teaspoon cream of tartar
• 1/2 teaspoon salt
• 2 teaspoons sugar
• 1/2 cup shortening
• 2/3 cup milk

Preheat oven to 450°.

Mix dry ingredients, and cut in shortening.  (A food processor works great, but you can use a pastry blender, or 2 table knives.)  Add the milk all at once, and stir only slightly.  Place dough on slightly floured surface and knead very gently for only a few seconds.  Roll into 1/2″ thickness.  Cut with a biscuit cutter, cookie cutter or small glass, dipping the cutter into flour before each cut.  (Note:  press the cutter straight down; do not twist it back and forth.)  Place on ungreased cookie sheet and bake for 10-12 minutes until lightly golden brown.  Makes 8 – 12 biscuits, depending on size of the cutter.