Now don't yell at me because I am going to tell you that I use something besides KA flour to make biscuits but... to the Bisquick called for in their recipe, I warm the milk and add about three Tbs. of butter to the milk whilst warming. Then I go ahead and make drop biscuits. These are soft, moist and totally different than their 'by the book' sister biscuits. Is that the same principle that you are talking about here? I do have some self rising KA and will try it for biscuits soon but want to use up my Bisquick first. It is just me here and I hate to waste food.

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