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["NOTES: White Lily flour is de rigueur for biscuit making in the South - it is made from soft red winter wheat, which is a variety of wheat that has a low protein content and low gluten content, which makes for a flaky, more tender crumb.", "If you can't get White Lily flour you can use a mix of Swan's Down Cake Flour and all purpose flour - 1 cup of each.", "Swan's Down Cake Flour is also made with soft winter wheat.", "If you can't find either of these, you can use regular all-purpose flour, but the biscuits won't be as light because of the higher protein and gluten content of all-purpose flour.", "If you really want to make these right, you should use lard instead of Crisco.", "Lard has a different chemical reaction with the flour than Crisco, and gives you a more flaky biscuit.", "Lard freaks a lot of people out, but it actually has less saturated fat than butter, and less cholesterol.", "The old Crisco was full of trans fats; the new Crisco is trans-fat free.", "PLEASE NOTE: when I say ""lard"
