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Old 19 January 2019, 03:50 PM
thorny locust's Avatar
thorny locust thorny locust is offline
 
Join Date: 27 April 2007
Location: Upstate NY
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Here's a differing opinion:

Is The Power Of The Flour Really The Secret To Baking The Perfect Biscuit?

I'm not sure they're entirely right, though. That is, I'm sure that the technique, the fat, and not opening the oven door at the wrong points also affect the results; but I'm not convinced that the flour has nothing to do with it. I make bread in the wintertime; and I've noticed that different flours do indeed produce different results.

Even the article itself states that the hard flour produced a different biscuit than the White Lily; they just liked it better. Maybe it's more that not everybody agrees on what's "the perfect biscuit".
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