↑Weight conversions from USDA National Nutrient Database. Original recipe ingredient order preserved, parenthetical moved to note, otherwise text unchanged. All purpose flour and whole milk used for weight conversions. Egg size presumed as large.
↑Preferably a soft wheat flour; look for flour labeled "soft wheat" or "better for biscuits". If no soft flour is available, mixing three parts all-purpose with one part cake flour will get you close.