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Biscuits with all purpose flourWe have switched to all purpose flour to store and use.I made biscuits with it 'White Lily'and they have a different taste.Not a bad taste but just a little after taste not in self rising.
i don't plan on ever buying chinese corpse hair bread again so do any of you know why the taste is different.I use Clabber Girl baking powder and small amount of salt,last batch i put in a little baking soda to see if that helped,not!
Anyone here use all purpose for biscuits?
1 cup flour
1 teaspoon salt
4 teaspoons baking powder
2 tablespoons shortening/lard
1 cup milk
blend dry ingredients and then mix in lard. Add milk and mix until just moistened. Add enough more flour to make a nice biscuit dough. Pat out, cut, and bake at 400 degrees until golden, about 20 minutes.
And what in the heck is Chinese corpse hair braid?