Flour: King Arthur Cake Flour
Process: Used 100% cake flour (+ sourdough discard) and 100% shortening. Continued to use pastry cutter and pat out dough on counter, small water glass to cut out.
Remarks: Outside was crunchy and inside was very tender, but with less flavor than the butter versions. The structure did not hold as well as previous versions, so got more "sploot" with the biscuits spaced out on the cookie sheet. The biscuits made from the scraps rose a LOT more than the cut out ones.
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