[Sca-cooks] Re: Angel bisquits

[Decker, Terry D.]

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