What makes Southern biscuits better It gets milled into pastry flour, which is composed of 9-10% protein, giving it slightly more strength than cake flour (ideal for fine-crumbed cakes and muffins) but making it less sturdy than bread or all-purpose flour, which make wonderfully chewy breads. How to make biscuits at home Flaky Biscuits for Two […]

Southern homemade biscuits from scratch — Hobby Farm Basics


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