I love biscuits and have been using White Lily Unbleached Self Rising flour. It's a soft wheat flour, well known in the south for great biscuits. Now, I happen to be a regular King Arthur customer, so I would actually like to use King Arthur Unbleached Self-Rising Flour. However, I am reluctant to give up on White Lily. Have you done a test comparing King Arthur Unbleached Self-Rising Flour to the equivalent White Lily, or even Martha White? There are comparisons online, but they use King Arthur All Purpose flour, which is not a good comparison. Can you persuade me to go with King Arthur's product?

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