I really love the sound of this. One of the places I grew up was the South, both of my parents are from the South and my grandmother made the best biscuits in the region. We never used butter in the dough, only shortening or lard. Also being in the South, our flour is low protein- such as White Lily- which I understand is only sold in our region. It is the low protein that makes the tenderest biscuits because the gluten is not as strong as in high-protein flours, which is what you want with breads. For my breads, King Arthur Organic bread flour I have found to be the best.
Y'all probably know all that- just putting my 2 cents in. :)
Have a great day!

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