Victoria, so glad this cake worked well for you. And yes, the unbleached cake flour could certainly be used for biscuits; due to its lower protein content, it would more easily translate to tender biscuits than would a higher-protein flour. As for the salt - I suspect we salt-loving Americans simply use more salt in all of our cooking and baking, and thus expect it in our self-rising flour. Also, as you say, our SR flour is usually used for pancakes, biscuits, and the like, rather than cake. Thanks for connecting here - PJH

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