135206 Thu May 03 15:15:27 -0700 2001 6 11 South 0 726456 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? Thu May 03 15:15:27 -0700 2001 0 Sweet Tooth 1 726460 Substitute lard for shortening. Sat May 05 13:28:02 -0700 2001 726456 0 Jim 2 726462 Yes! It's not so much in the flour as it is the lipid of choice. Go with the lard. Sun May 06 03:06:45 -0700 2001 726460 0 JP 3 726464 Thanks, but I'm a vegetarian. Mon May 07 15:12:22 -0700 2001 726462 0 Sweet Tooth 4 726468 We do just fine with Crisco and regular flour. Use cold liquid and don't handle the dough too much. Some people fold the dough in half before cutting so they get that sort of split across the middle that can kind of pull off in flakes. Tue May 08 17:05:32 -0700 2001 726464 0 Betty 5 726992 Don't use White Lilly for that type of biscuit. Use King Arthur flour, and don't overknead. Cut straight down with your cutter,and don't twist. Sun Sep 02 21:55:49 -0700 2001 726468 0 lewis 4 726470 Oh well. Nobody's perfect. ;-) Wed May 09 01:42:19 -0700 2001 726464 0 JP