Jul 5, 2021Liked by Jeremy Markovich

When my mother-in-law told me my biscuits didn’t come out right because I wasn’t using Shawnee Flour, I didn’t believe her. She was partly right. I was using Northern flour. You need soft-wheat flour to make Southern biscuits, but it doesn’t need to be White Lily as the Atlantic suggests or the brand my mother-in-law favored. I now check the fine print and find any self-rising flour milled in the South works.

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Jul 3, 2021Liked by Jeremy Markovich

Entertaining and informative miscellaneous stuff! I enjoyed reading it.

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