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Self-rising flour is ideal for biscuit recipes because it ensures the correct amount of leavener is used, and that it's evenly distributed.
When making biscuits, pack vegetable shortening into a measuring cup so there are no air pockets. Cut it into the flour with a pastry blender, 2 knives, or a fork.
Bake foam cakes in the lower third of the oven to prevent the top from over-browning. The cake is done when a toothpick inserted in its center comes out clean.
Measure pastry ingredients carefully. Too much liquid makes dough soggy, too much flour makes dough tough, and too much shortening makes dough greasy and crumbly.