NOTHING beats Hudson Cream. It is the type of wheat used and milled extra fine. I am now living in TX having moved from WV and have tried every flour there is to be had here, even the expensive ones. It has been a 2 year quest to make biscuits I used
to. No Luck. You can't. I always ask family to bring it back with them.

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cpvinso@gmail.com wrote:

NOTHING beats Hudson Cream. It is the type of wheat used
and milled extra fine. I am now living in TX having moved
from WV and have tried every flour there is to be had
here, even the expensive ones. It has been a 2 year quest
to make biscuits I used to. No Luck. You can't. I always
ask family to bring it back with them.

I have a neighbor who agrees with you. Every time I go out
of town near a Kroger, I have to pick up two or three bags
of this stuff so her biscuits will come out to her
specifications.

If you've got a friendly store manager, perhaps you could
request a special order of the flour then keep the extra
bags in your freezer until needed. That's what my neighbor
does with the extra bags and it doesn't seem to hurt the
flour over the months of storage.

Nyssa, who has the same feelings about Indian Head Plain
White Cornmeal...nothing else works right for her spoon
bread

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On Wednesday, June 5, 2002 at 10:43:10 AM UTC-5, Angela Goodwin wrote:

I asked my grandma how to make what my mom calls mile high biscuits, and my grandma said that the secret is she only uses Hudson Cream Self Rising
Flour. Now she lives in West Virigina, and I'm in Washington. Is this a national brand or is it some thing you can only get on the east coast, and what makes it so special?
Angie

Hudson Cream Flour is milled in Kansas by the Stafford County Flour Mills. If your local grocer doesn't carry Hudson Cream, you can visit their website at: hudsoncream.com and order online or by mail. The website also contains information on the way the
flour is milled which is likely what makes it special.

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cdwalker.cd@gmail.com wrote:

On Wednesday, June 5, 2002 at 10:43:10 AM UTC-5, Angela
Goodwin wrote:

I asked my grandma how to make what my mom calls mile
high biscuits, and my grandma said that the secret is she
only uses Hudson Cream Self Rising
Flour. Now she lives in West Virigina, and I'm in
Washington. Is this a national brand or is it some thing
you can only get on the east coast, and what makes it so
special? Angie

Hudson Cream Flour is milled in Kansas by the Stafford
County Flour Mills. If your local grocer doesn't carry
Hudson Cream, you can visit their website at:
hudsoncream.com and order online or by mail. The website
also contains information on the way the flour is milled
which is likely what makes it special.

I know Kroger carries it because I have a bag in my freezer
I picked up for my neighbor there.

She claims the same thing: her biscuits don't come out right
unless she uses this flour. She also uses it for breading
fish or chicken that she's going to fry.

She's originally from West Virginia and used to stock up
whenever she went back for visits, so it's available
*someplace* in WV.

Nyssa, who realizes that the OP was make in 2002, but that
someone else may be interested in the topic too

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On 2020-04-09 7:05 a.m., Nyssa wrote:

cdwalker.cd@gmail.com wrote:

On Wednesday, June 5, 2002 at 10:43:10 AM UTC-5, Angela
Goodwin wrote:

I asked my grandma how to make what my mom calls mile
high biscuits, and my grandma said that the secret is she
only uses Hudson Cream Self Rising
Flour. Now she lives in West Virigina, and I'm in
Washington. Is this a national brand or is it some thing
you can only get on the east coast, and what makes it so
special? Angie

Hudson Cream Flour is milled in Kansas by the Stafford
County Flour Mills. If your local grocer doesn't carry
Hudson Cream, you can visit their website at:
hudsoncream.com and order online or by mail. The website
also contains information on the way the flour is milled
which is likely what makes it special.

I know Kroger carries it because I have a bag in my freezer
I picked up for my neighbor there.

She claims the same thing: her biscuits don't come out right
unless she uses this flour. She also uses it for breading
fish or chicken that she's going to fry.

She's originally from West Virginia and used to stock up
whenever she went back for visits, so it's available
*someplace* in WV.

Nyssa, who realizes that the OP was make in 2002, but that
someone else may be interested in the topic too

and there's no harm in resuscitating this group!

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