[Sca-cooks] Re: Angel bisquits
Decker, Terry D.
TerryD at Health.State.OK.US
Thu Aug 16 06:30:26 PDT 2001
Okay, so it is the gluten. White Lily is a relatively low gluten flour.
While clearing rubble in the living room last night I had the TV on for
background noise and chanced upon a short piece on beaten biscuits, which we
have previously discussed. Flour, lard, salt and a little baking powder.
The key point was the people making them used only soft red winter wheat
flour. Wheat with a high gluten content made the biscuits to hard.
Of course, I don't think the lard hurt the recipe either.
Bear
<clipped>
> 2 1/2 cups flour (specifically: White Lilly All Purpose
> Flour)
>
> Akim Yaroslavich
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