notbob wrote:
> OK, I'm finally set. I have buttermilk, shortening, baking pwdr/soda,
> and even soft winter wheat flour (I think). The only prob is it's not
> Martha White or White Lily, traditional Southern soft wheat flours,
> which appears to be unobtainable, hereabouts. What I did get, from a
> local health food store, is whole wheat pastry flour, which is
> basically the same as those other afore mentioned low gluten flours
> ...or supposed to be. It's jes I wasn't expecting "whole wheat", that
> speciously labeled kinda gray looking stuff.
>
> Anyone made biskies with whole wheat pastry flour?
>
> nb

nb - I have never used whole wheat, so if you do, please share the
experience. I'd personally rather use whole wheat. Just haven't gone there.

Bob