Here is an interesting article on why Southerners excel at making biscuits. That is, until they move to the Northern part of the United States where ice cold water and a delicate touch do little to turn out fluffy biscuits that rise to unimaginable heights. The answer revealed much about the regional differences in the types of wheat milled throughout the United States.
Most of our flour is milled from hard red wheat, even our all-purpose flour whose protein content rivals that of some bread flours! Really, how easy is it to find soft wheat, pastry, or cake flour in a Northeastern supermarket? #flournerd #flourdorkhttps://t.co/YLqwbIgFYW
— Charmaine McFarlane (@thesugarchef) November 24, 2018
Buttery. Salted. Caramel. 
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