My aging Mom made biscuits last week. Very tasty.
I wondered how to make them a little fluffier though. They were good, but a little dense.
Here's what we used:
Gold Medal self rising flour, 2 cups
3/4 tsp salt
3 tbsp butter
2 tbsp shortening
1 cup buttermilk
1. Does the brand of flour matter?
2. Is using regular flour plus baking soda and baking powder better for biscuits?
3. Any other suggestions for making biscuits a bit fluffier?
BTW: found a good thread for sourdough recipes, including biscuits while searching: http://forums.outdoorsdirectory.com/...al-help-wanted.
Anyway, be interested in any suggestions you have for better biscuits, or any recipe you care to share.