Did you really HAVE to make me want yet another kind of flour? :) I've got a cupboard full of brown bags and a counter full of Klip-It flour containers! (and a few in the freezer) I was working under the principle that self rising was unnecessary since I could add in the baking powder like you describe. Unfortunately you convinced me that this flour would work even better..... so into my cart it goes! I do have one question though: Would pastry flour or pastry blend (to which I would add baking powder, of course) be flakier than the self rising? I guess you all have to come up with self rising pastry flour next... :) I really do have so many types of flour that I haven't yet worked out which one to use when! So pastry or self rising for these biscuits? Oh. btw: as for the Red Lobster biscuits, I have a close recipe, but I prefer to put the garlic butter on top towards the very end of baking to control the garlic. They are a big hit with my family. Thanks, Suzanne Hi Suzanne, Welcome to our world of flours. I converted our guest room closet to a flour pantry, and it is already full to bursting. Pastry flour is great for light biscuits. The protein level is quite close to self-rising, so you could definitely make this recipe with it. Even better, throw a biscuit and toppings party and try several different flours. You'll use up some of your stash and make everyone happy in the process. ~ MJ

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