DYAC

Chris,

Use the best flour you can find. I prefer self-rising but if you like to use all-purpose and add the leavening separate, that’s perfectly fine. I hope they come out great for you!

I just found this biscuit recipe and have been trying to figure out what I could use for the flour you stipulated. I live in a REALLY small (less than 900 ppl) town in the Canadian Arctic, so improvise is the name of the game. 😉
I know how to change regular AP flour into self-rising flour; could that be used in place of the SR soft winter wheat flour? These would be the perfect accompaniment to a soup recipe that we have fallen in love with, and I would love to surprise the hubs with something new.
Thx!

I used a gold medal self rising flour.

I’m so glad you enjoyed them, Teresa. What kind of flour did you wind up using?

It’s made from soft winter wheat and has less protein and gluten which makes for tender biscuits. You should be able to find White Lily or Martha White in Dallas.

Yes, in Dallas. I can find regular self-rising, but isn’t the kind your speaking of an upgrade from regular self rising flour?

Teresa,

I’m not referring to whole wheat flour. I use white wheat flour that’s made from soft winter wheat. I use White Lily but there are other brands like Gold Medal and Martha White. Are you in the US?

I haven’t seen self rising wheat flour locally. But I’ll keep checking or add baking powder & salt to regular wheat flour. Thanks.

Yes, I use self-rising flour that contains baking powder and salt.

Maureen,

It’s a lot to take in, isn’t it?

Thank you, Teresa!

Tom,

I know! They’re evil.