The article mentioned to always use all purpose and do I have great news for them! White lily comes in both self rising and all purpose varieties. We southerners are terribly picky after all! Though I'm sure a lower protein KAF flour would also do wonderfully :P. (This is their site after all, and they do make a softer variety that is close enough. Not sure if it's just foodservice size...)

The worst baking disasters of my life were had trying to force the average AP flour out west to make a decent biscuit. I made sad hockey pucks! Coming home south to visit, I made one batch (same recipe as usual) and they were perfect again. Flour matters!

• Reply