Hi Cfwe. Rather than affecting the rise, soft wheat will produce a biscuit that's more tender in texture. If you're looking for a more tender biscuit, consider using one of our soft flours; Unbleached Cake Flour, Pastry Flour, or Self-Rising. All of these flours have a lower protein content than the all-purpose called for in this recipe. Drizzle in the liquid slowly because soft low-protein flours won't absorb nearly as much. If you're using the self-rising flour, that contains approximately 1 1/2 teaspoons of baking powder and 1/4 teaspoon of salt for every cup of flour so you'll need to adjust the recipe or use a recipe specifically calling for it such as our Never-Fail Biscuits. Happy baking! Annabelle@KAF

• Reply