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What makes these biscuits special? I use a soft winter wheat flour, or cake-four, such as Swan's Down or White Lily, to keep the biscuits soft and moist. If you aren't using butter in your biscuit recipes, they won't be as flaky on the outside as they can be. This recipe gives you the benefits of both shortening and flour--as well as the wonderful flavor of buttermilk! Enjoy.
Units: US | Metric
Serving Size: 1 (76 g)
Servings Per Recipe: 6