Can high grade flour make biscuits?

However, high-grade flour is typically not the best choice for biscuits. Here's why:

* High-grade flour is typically used for cakes and pastries, which need a delicate crumb structure. Biscuits require a sturdy, flaky texture that high-grade flour doesn't provide.

* High-grade flour has a higher protein content than all-purpose flour, leading to tough biscuits. It can also lead to a chewy texture.

For the best biscuits, it's recommended to use all-purpose flour (which is what most biscuit recipes call for). All-purpose flour has a moderate protein content, resulting in the perfect balance of tender and flaky biscuits.

If you only have high-grade flour on hand, you can try using it with a little more fat and a bit less liquid than your recipe calls for. This might help make the biscuits a bit more tender and flaky.

Here are some additional tips for making good biscuits:

* Use cold ingredients, especially the butter.

* Don't overmix the dough.

* Cut the butter into the flour using a pastry blender or two forks until the mixture resembles coarse crumbs.

* Bake at a high temperature (450°F) for a short amount of time (12-15 minutes).

Let me know if you'd like any more biscuit-baking tips!