jmcquown wrote:

> Reg wrote:
>
>>jmcquown wrote:
>>
>>>
>>>White Lily flour is great, and hard to find outside of the southern
>>>U.S. But buttermilk is the real key.
>>
>>
>>You don't need White Lily specifically, all you need is a generic
>>low protein flour. In the US it's referred to as cake flour.
>>One brand that's available everywhere is Pillsbury Softasilk.
>
>
> I don't use cake flour for biscuits. Just plain flour. Not self-rising.
>


Then I'm not sure what you mean when you say White Lily
is "great"... in a thread about biscuits. You mean "great", but
not for biscuits. Is that it?

--
Reg