We certainly understand that it's easy to stock your pantry with lots of different ingredients, and we appreciate home baking no matter what brand you're using. (Although we are excited to hear how you like our self-rising biscuits. They're so light and flaky!) In order for the tangzhong method to make a difference in your baking, about 5-10% of the flour in your recipe needs to be cooked until thickened. It sounds like you're using a different technique, but by all means keep at it if you like the results you're getting. Happy biscuit baking! Kye@KAF

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