Chowhound Presents: Table Talk with Nadine Levy Redzepi of Downtime: Deliciousness at Home | Ask Your Questions Now ›

Restaurants & Bars

Flaky Biscuits

Share:

Restaurants & Bars 6

Flaky Biscuits

Sweet Tooth | May 3, 2001 03:15 PM

I know that if you want to make the lightest, fluffiest biscuit, you're suppose to use a southern flour like White Lily. But what if you want a flaky biscuit. Would an all-purpose flour like Pillsbury be okay?

Want to stay up to date with this post?

Recommended From Chowhound