Last week, the New York Times featured an article that means a sad future for biscuits from the south.

White Lily flour, which has been made in Knoxville since 1883, is going to be made in a new plant in the Midwest. There has already been speculation via blind taste-tests that the once supreme ingredient in biscuits has lost its oomph. Many people think the best biscuits will never be made again.

Truly a tragic event in the baked good’s history.

On another note, with the summer heat at full blasts, many North Carolinians may be heading east to the beach. If you happen to be in Wilmington, The Biscuit recommends the Dock Street Oyster Bar on Dock Street, of course, near the riverfront for a tasty and not overpriced meal.