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All Purpose Flour VS Self Rising

5K views 26 replies 12 participants last post by  Meerkat 
We 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?
Biscuits with all purpose flour

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?
 
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