Three quick questions: I see a comment about using Pastry Flour -- what about Cake Flour? Could you use that in the recipe in the place of the flour/cornstarch as well? Cake Flour can be a bit too low when it comes to protein. Biscuits should be flaky and not crumbly, so you don't want so little gluten they can't retain their shape. I'd use some AP flour if you wanted to try cake flour: go 50/50. You could replace the cornstarch with cake flour, too, but it will alter the texture and prevent them from being so velvety. Also, if I wanted to parbake half of the biscuits and freeze them (instead of freezing the dough and having to roll out later), how long would you suggest to bake before removing from oven? I was thinking about half the time or until they'd completed rising without browning. Or would it be better to freeze the cut dough and let it bake the full 20 mins? I'm scared I won't get the rise out of it if I freeze the dough. You would do best to freeze the biscuits when they are cut individually. You do not want to par-bake biscuits as you might for yeast doughs. The rise will be better from frozen, actually, as the butter will stay in layers and not melt as quickly into the dough! It's only two of us, So we can only eat a couple each at one sitting. Being able to pop a couple of biscuits into the oven in the am for about 10 mins would be great this fall and winter to hand the kiddo something warm to nom on before school started. We just need to test the theory this summer. Lastly, I saw another suggestion to add 2 TBSP sugar and fruit to turn them into scones. What about blueberries? Would they be too wet? The berries would definitely add moisture to the biscuits, but they will turn out like scones. Any berry is fine, as long as you cut them into fairly small pieces and fold them gently into the dough when you add the cream/liquid. For this size recipe, I would start with 1 cup of berries and see how they turn out. Best, Kim@KAF

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