I've been making biscuits from scratch for years -- they were okay, but nothing special. Then, a couple of years ago I accidentally discovered the secret to great biscuits. Due to the pandemic, I was unable to get my usual brand of flour (I normally use unbleached, KA, Gold medal or Pillsbury). All I could find was White Lily bleached all purpose flour. Game changer!! Biscuits made from this flour, using the exact same recipe are so much lighter and fluffier. I love KA flour for making yeast breads and rolls, but I keep a bag of White Lily exclusively for biscuit making.

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