I made these rustic biscuits this morning for our breakfast using the old White Lily Flour recipe. I can’t get White Lily here but use King Arthur instead. It is a higher protein flour but the biscuits come out light as air. The secret, no matter the flour, is using a very light hand so that you don’t develop gluten. I have been using this basic recipe for years and modify it according to the ingredients that I have on hand. Today I used cream instead of milk. They are always delicious.
