I am not sure where you live. I live in the South- Tennessee. White Lily flour is by far the best flour for making biscuits as far as my Mom, cousins, friends are concerned. There is a recipe on the bag of flour that will turn out perfect biscuits everytime. I must admit I don't use a recipe anymore. I really believe a secret is to handle the dough very lightly, do not knead much. Pillsbury flour is available most everywhere so here is my suggestion for using any self-rising flour for biscuits- 2 cups flour 1/4 cup shortening (solid as in crisco)3/4 cup milk Preheat oven to hot temp. 450 is what I prefer. Put flour in bowl and mix in shortening( I use my fingers) Make a well in middle of flour and pour in milk all at once. Flour a surface (a wooden cutting board) Turn mixture out onto board and gently turn over until you can roll out without stickiness about 1/2 to 3/4 inch thick. Cut with biscuit cutter. Bake on ungreased baking sheet, I place my biscuits so they are touching, gives soft sides. You may place a pat of butter or margarine on the top of each. Check after 10 minutes in the oven. When tops are beginning to brown, they are done.
Enjoy!