Hi PJ (aka The Queen of Biscuits!), I regularly make biscuits--sweet milk, buttermilk, cream. Just depends on what's in the fridge. Last week I made cream biscuits with KA self-rising flour. Easiest, tastiest and most tender biscuits I've ever made. I gave the dough a few kneads getting a bit of flour between the layers, gently rolled them to a 1/2 inch height and used a fluted cutter. They rose almost as high as a biscuit with cut-in butter. Next up, Doris's biscuits!

• Reply