Forgive me if I've posted this in the wrong place or category. I was taking a break from a sewing project this morning and was reading an older discussion regarding real southern biscuits that mentioned the Loveless Cafe.( I had never heard of it nor seen any of the videos of the famous Carol). After I created an account I was unable to reply to the original of that thread so maybe it's closed. -- Anyway, I also have tried for years to make the perfect biscuit to no avail.
better biscuits and scones
i have seen formulas for both biscuits and scones that include an ap/ww blend of flours. there has been a bag of ww pastry flour setting on my pantry shelf for months and i am wondering if this would be a beneficial or detrimental addition to my biscuit and scone flour mixes. thanks for any thoughts or shared experiences you may have.