All this talk about biscuits! Last night I again made the recipe found at this site:
These are seriously good biscuits which call for all-purpose flour. When I use White Lily Flour, I find that I have to carefully add the milk. The soft flour seems to get very wet quickly. 1/4 c. is probably too much if you use soft flour.
Using White Lily flour makes a tender biscuit.
If there are only two of you, the four biscuits this recipe makes are perfect.