Columbia children in the 1960s might remember taking a tour of Adluh Flour Mill with their third grade class and being treated to Adluh Flour biscuits, warm with butter, absolutely delicious, and served with Southern hospitality. The tradition was started in the late ’40s by the Allen family as a community service to teach school-age children about food groups and for senior citizens and other civic organizations to enjoy. This continued until 2008. Sadly, the opportunity to visit the mill is no longer possible, but its biscuit recipe can be prepared at home with Adluh Flour, certified S.C. grown and declared the state’s “official flour” by the South Carolina Department of Agriculture.
Adluh Biscuit Recipe
2 cups of Adluh Self-Rising Flour
2 to 3 tablespoons shortening
¾ cup milk
Sift flour once, cut or work in the shortening until it is evenly mixed with the flour, and add the cold milk. Turn out on a lightly floured board and pat out. The secret of good biscuits is to handle the dough as little as possible. Roll out to the desired thickness and cut with a small biscuit cutter. Place the biscuits on a greased pan or baking sheet and bake at 475 F for 8 to 10 minutes, depending on taste.