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TLDR: Different kinds of wheat in the flour (softer, with less gluten). The soft wheat flour is sort of hard to get if you aren't a commercial baker, but you c
by wdewind 8y ago
TLDR: Different kinds of wheat in the flour (softer, with less gluten). The soft wheat flour is sort of hard to get if you aren't a commercial baker, but you can get it on Amazon, although it's $10 instead of $2.50 like regular flour.
- spqr0a1 8y agoSoft wheat flour is easy to find. It is available as cake flour in any grocery store.
- Skunkleton 8y agoCake flour is low gluten, but also very fine milled. I don't know if that is a problem, but it might be!
- mjevans 8y agoIt might be, BUT, there are also a large number of hits from places that seem like they should actually know what they're doing and test things. biscuit cake flour Seems plausible.
- Skunkleton 8y agoGo forth and report back!
- deleted 8y ago[deleted]
- giardini 8y agoftfy: TLDR: you must use a soft wheat flour such as White Lily, Martha White, or Southern Biscuit. Here's a URL where they make/show biscuits made with all 3 brands: https://www.wired.com/2012/05/best-biscuit-flour/ https://www.wired.com/2012/05/best-biscuit-flour/ TLDRSQUARED: Order of best taste: Southern Biscuit flour, Martha White flour, and White Lily flour (last).
- vonseel 8y agoHard to believe an arbitrary ranking like that, white lily seems to be the most widely mentioned brand when it comes to southern flours
- giardini 8y agovonseel says>"Hard to believe an arbitrary ranking like that, white lily seems to be the most widely mentioned brand when it comes to southern flours" What's arbitrary about it? Judgment of food ingredients should be based upon taste, flavor, texture and appearance of the results rather than upon the number of Google results, say. Now _that_ would be "arbitrary".