These were so easy and delicious. My question is the bottom of my biscuits were a little crunchy, but the rest was perfectly cooked. I used an ungreased cookie sheet in the upper 1/3 of the oven. Are they supposed to be like that or would using the parchment have changed that? Now what to do with the rest of the self rising flour....besides more biscuits of course! Karen: The crunchy bottom means they cooked a little too long: often, if the pan is a bit dark in color, you'll want to protect the biscuits by using a piece of parchment paper and keeping that oven rack up higher in the oven (you can also stack two cookie sheets to protect the bottoms as well!). PS: You can also bake cakes, cookies, muffins, dumplings, etc. with the Self-Rising flour: http://search.kingarthurflour.com/search?p=Q&asug=&af=type%3Arecipes&w=self-rising+flour Happy Baking! Kim@KAF

• Reply