Flour: Martha White (shipped to me from Judy!)
Process: Mrs. Shannon's family recipe (not publishing on internet, but is 100% butter + buttermilk)
Remarks: First time using "soft wheat" flour! Biscuits rose wonderfully and browned nicely. Very light and flaky with lots of layers. Froze butter before incorporating. Delicious but somehow I missed the taste of the sourdough, which I guess I now prefer!
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