use very cold, self-rising flour, and for the best biscuits, use a soft, winter wheat flour - like white lily brand - and yes, it does make a difference! just stick the flour in a bowl in the freezer the night before you plan to make biscuits. do not substitute all-purpose flour.
secret #3 - use very cold fat from the refrigerator. it can be lard, vegetable shortening or pure butter, but my preference is butter. if using butter, cut the very cold butter half into cubes. cut into the flour first using two knives or a pastry cutter until crumbly. when first learning to make biscuits avoid using your hands.
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