If you are not going to use self-rising flour but still would like to achieve the soft and tender texture, try using a low-protein flour like our Perfect Pastry Blend. It is delicate enough to make the biscuit flaky, but strong enough so that it doesn't crumble like a regular pastry flour might (the pastry blend is a 10.3% protein percentage while regular pastry flour is 8%). Happy biscuit baking! Kye@KAF

• Reply