Shoutout to the old baker who told me to ditch cake flour for AP in my biscuits

Nancy Johnson · 2026-09-21T23:30:05.101285+00:00

So I've been baking biscuits for like 3 months now and kept getting these flat, kinda dense hockey pucks. I was using cake flour because I figured lighter flour means lighter biscuits, right? Then last week this older guy named Ray who runs a tiny bakery down in Tyler, Texas told me I had it backwards. He said cake flour is too low in protein, so the biscuits can't build any structure and just collapse. He told me to switch to plain all purpose and cut the butter in bigger chunks, like cold pea size pieces, and stop working the dough so much. I tried it Saturday morning with 2 cups of AP flour and a half cup of cold butter, and the tops actually rose and got flaky layers for the first time. My wife ate three of them standing at the counter. Now I'm wondering what else I've been getting wrong this whole time. Has anyone else made the switch from cake flour back to AP for biscuits, and did you change your butter amount too?

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Shoutout to the old baker who told me to ditch cake flour for AP in my biscuits | Bakers - Thought Shares