I have been using King Arthur flour for easily 40-50 years with great results. Whether using yeast or baking soda/powder, I think the trick for getting tender biscuits or loaves is the amount of liquid used. I aim for a dough that is quite sticky while still being able to handle and shape it. If the dough is too stiff it will produce a tough product. KAF has always come through for me in my long years as an experienced baker. It's great.

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