Can you use cake flour to make biscuits?

Here's why it might be a good idea:

* Tenderness: Cake flour has a lower protein content than all-purpose flour, resulting in biscuits that are lighter, airier, and more tender.

* Fine Texture: Cake flour is finely milled, contributing to a more delicate and crumbly texture in your biscuits.

However, there are a few things to keep in mind:

* Lower Gluten Development: Cake flour's lower protein content means it develops less gluten, which can make the biscuits more prone to crumbling. You may need to adjust the recipe slightly, adding a bit more liquid or shortening.

* Taste: Some people find that cake flour biscuits can have a slightly sweeter taste than those made with all-purpose flour.

Tips for Using Cake Flour in Biscuits:

* Adjust the recipe: You may need to add 1-2 tablespoons of liquid or a bit more shortening to compensate for the lower gluten development.

* Mix gently: Don't overmix the dough, as this can develop too much gluten.

* Chill the dough: Chilling the dough for 30 minutes before rolling and cutting helps prevent spreading and maintains tenderness.

Overall, using cake flour for biscuits can create a delicious and uniquely tender result. Just be mindful of the potential for crumbling and adjust the recipe accordingly.