I love to try new biscuit recipes so am anxious to see how these turn out. One quick question before I bake -- if I keep KA Pastry Blend Flour on hand, would that be the same as the AP plus the cornstarch? (I've got a few bags that are expiring soon so might want to use it instead.) Thanks! Emilie Pastry flour or Perfect Pastry Blend are both 100% wheat flours, both softer than All-Purpose. You could use either of these, for both the flour and cornstarch amounts, in this recipe for tender biscuits. Frank @ KAF.

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