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Found out my grandma's recipe used cake flour instead of all purpose and that's why her biscuits were so light
I was going through her old recipe box last weekend and noticed the index card actually says cake flour, not all purpose like my mom always told me. Made a batch Tuesday and they came out crazy tall and fluffy, like a totally different biscuit. Has anyone else switched flours on a family recipe and been shocked at the difference?
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sam_thomas3d ago
Did you ever try making them with the cake flour and then forget and use all purpose the next time by habit? I did that with my aunt's cornbread recipe. She always swore by white cornmeal and I thought she was just being picky. Used yellow one time because the store was out and the whole thing tasted different, sweeter somehow, and the color threw me off so bad I couldn't even eat it. Funny how one swap in a recipe you've made a hundred times can make you feel like you're cooking someone else's food entirely.
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