Non-southerners beware, flour that grows well at higher latitudes is “harder”, i.e. has more gluten, while wheat from the south is “softer” / less gluten. You may need a softer flour to make really great southern-style biscuits, and that can be tough to come by outside the south.
Non-southerners beware, flour that grows well at higher latitudes is “harder”, i.e. has more gluten, while wheat from the south is “softer” / less gluten. You may need a softer flour to make really great southern-style biscuits, and that can be tough to come by outside the south.