Confused! Biscuits taste different from self-rising flour
I really hope somebody has an answer because I am perplexed. Recently a friend brought me Whitelily flour after returning from Atlanta. They brought both all purpose and self rising. I made two batches of biscuits, one with each flour. Identical recipes except I omitted the baking powder/soda when using the self rising. OMG, they taste so different! The biscuits with self rising flour have a strange after taste. Almost like cornflake breakfast cereal, especially around the edges that were golden/crispy. It was not pleasant. The only difference between these two flours should be the addition of leavening and salt in the self-rising. Can these really impact the flavor so drastically? I am absolutely stunned. This is my first time using self rising flour and I think it will be my last.
Recipie:
2 1/4 cups flour
1T baking powder
3/4t baking soda
1/4 tsp salt
9 T butter
3/4 cups butter milk
400F, 11min