Can You Make Delicious Biscuits Using Cake Flour?

AvatarByMayola Northup Recipes and Baking Techniques

When it comes to baking, the type of flour you use can dramatically influence the texture and outcome of your final product. Biscuits, cherished for their flaky, tender crumb, traditionally call for all-purpose or self-rising flour to achieve that perfect balance of softness and structure. But what if you only have cake flour on hand? Can you make biscuits with cake flour, and if so, how will it affect the results?

Cake flour is known for its fine texture and lower protein content, which typically yields lighter, softer baked goods like cakes and delicate pastries. This unique characteristic raises interesting questions about its suitability for biscuits, which rely on a certain amount of gluten development to create their signature flakiness and rise. Exploring the possibilities of using cake flour in biscuit recipes opens the door to understanding how flour types interact with other ingredients and baking techniques.

In the following discussion, we’ll delve into the nuances of cake flour’s properties, how it compares to other flours commonly used in biscuit making, and what adjustments might be necessary to achieve a satisfying biscuit when using cake flour. Whether you’re a baking enthusiast curious about experimentation or simply looking to make do with what’s in your pantry, this exploration offers valuable insights into the art and science of biscuit baking.

Differences Between Cake Flour and Biscuit Flour

Cake flour and biscuit flour (often all-purpose or self-rising flour) differ primarily in protein content and texture, which significantly affects the outcome of baked goods. Cake flour is milled from soft wheat, resulting in a lower protein content—typically around 7-9%. This low protein level produces less gluten when mixed with liquid, which is ideal for tender, delicate baked items such as cakes and pastries.

Biscuit flour, on the other hand, is usually all-purpose flour with a protein content ranging from 10-12%, or self-rising flour which includes leavening agents. This higher protein content helps develop more gluten, providing the structure and flakiness desired in biscuits.

Key differences include:

  • Protein Content: Cake flour (7-9%) vs. Biscuit flour (10-12%)
  • Texture: Cake flour produces a finer, softer crumb; biscuit flour contributes to a flaky, tender crumb
  • Leavening: Biscuit flour often includes baking powder and salt (in self-rising versions), while cake flour does not
Flour Type Protein Content Typical Use Texture Outcome Leavening Agents Included?
Cake Flour 7-9% Cakes, delicate pastries Soft, tender crumb No
All-Purpose Flour (Biscuit Flour) 10-12% Biscuits, breads, general baking Flaky, tender crumb No
Self-Rising Flour 10-12% Biscuits, quick breads Flaky, tender crumb Yes (baking powder, salt)

Impact of Using Cake Flour in Biscuit Recipes

Using cake flour in biscuit recipes will alter the texture and structure of the final product. Because cake flour produces less gluten, biscuits made with it tend to be softer and less flaky than those made with all-purpose or self-rising flour. This can be desirable if a very tender biscuit is the goal, but it may lack the characteristic flakiness and rise that traditional biscuits have.

Some specific impacts include:

  • Reduced Flakiness: Lower gluten development means less layering and fewer flaky layers.
  • Softer Texture: Biscuits may feel more cake-like, almost crumbly or delicate.
  • Less Rise: Without the proper protein structure and possibly lacking leavening agents, biscuits may not rise as well, resulting in denser outcomes.
  • Moisture Sensitivity: Cake flour absorbs liquid differently, which may require slight recipe adjustments.

Adjustments When Substituting Cake Flour for Biscuit Flour

If you choose to use cake flour in a biscuit recipe, some modifications can help mitigate the differences and improve the biscuit texture:

  • Add Leavening Agents: Since cake flour lacks leavening, adding baking powder and/or baking soda is essential to help the biscuits rise.
  • Incorporate Fat Generously: Fat such as butter or shortening creates flaky layers by coating flour proteins and inhibiting gluten formation.
  • Handle Dough Gently: Minimize mixing to prevent developing whatever gluten is present; this prevents toughness.
  • Consider Adding a Small Amount of All-Purpose Flour: Blending cake flour with all-purpose flour (e.g., 75% cake flour to 25% all-purpose) can increase protein content slightly for better structure.
  • Adjust Liquid Quantities: Cake flour absorbs less liquid, so reduce liquids slightly or monitor dough consistency closely.

Comparison of Biscuit Qualities by Flour Type

Quality Biscuits with Cake Flour Biscuits with Biscuit Flour (All-Purpose/Self-Rising)
Flakiness Low to moderate, less distinct layers High, distinct flaky layers
Rise Lower rise, denser crumb Higher rise, airy crumb
Texture Soft, tender, cake-like Fluffy, tender, slightly chewy
Flavor Absorption Good, but slightly delicate Good, supports richer flavors

Practical Tips for Baking Biscuits with Cake Flour

  • Use Cold Ingredients: Keep butter and liquids cold to encourage flakiness.
  • Work Quickly: Minimize mixing time to avoid overworking the dough.
  • Cut Fat into Flour Thoroughly: This coats flour proteins and limits gluten development.
  • Test Small Batches: Adjust leavening and liquid gradually based on initial results.
  • Consider Adding Acidic Ingredients: A small amount of buttermilk or yogurt can interact with baking soda to improve rise and tenderness.
  • Use Proper Baking Temperature: Bake

Using Cake Flour in Biscuit Recipes: What to Expect

Cake flour is known for its low protein content, typically around 7-9%, compared to all-purpose flour, which ranges between 10-12%. This difference in protein affects gluten formation, which in turn influences the texture and structure of baked goods.

When substituting cake flour in biscuit recipes, the following characteristics are notable:

  • Texture: Biscuits made with cake flour tend to be softer and more tender due to reduced gluten development.
  • Rise: The lower protein content can result in less structural support, potentially causing biscuits to be less tall or flaky.
  • Crumb: The crumb will be finer and more delicate, which some may find preferable for soft, melt-in-the-mouth biscuits.

However, using cake flour exclusively may compromise the classic biscuit characteristics of a flaky exterior and a slightly chewy interior.

How to Adjust Biscuit Recipes When Using Cake Flour

To optimize biscuit quality with cake flour, certain recipe adjustments are recommended to compensate for the flour’s unique properties:

Adjustment Purpose Recommended Approach
Increase Flour Quantity Slightly Compensate for lower protein and absorb more liquid Add about 1-2 tablespoons more cake flour per cup used to prevent overly wet dough
Chill Ingredients Thoroughly Enhance flakiness by keeping fat solid Use cold butter and buttermilk; refrigerate dough before baking
Minimize Mixing Time Prevent overdevelopment of gluten, maintain tenderness Mix until just combined, avoid excessive kneading
Add a Small Amount of Vital Wheat Gluten (Optional) Improve dough structure and rise Add 1 teaspoon per cup of cake flour if a stronger biscuit is desired

Comparative Analysis: Cake Flour Versus All-Purpose Flour in Biscuit Baking

The following table highlights key differences and expected outcomes when using cake flour compared to all-purpose flour in biscuit baking:

Feature Cake Flour All-Purpose Flour
Protein Content 7-9% 10-12%
Gluten Development Lower, results in tender crumb Moderate, balances tenderness and structure
Texture of Biscuit Soft, delicate, less flaky Flaky, slightly chewy, traditional biscuit texture
Rise and Structure Less rise; may be flatter Good rise; maintains shape well
Recommended Use For very tender, cake-like biscuits For classic flaky, sturdy biscuits

Practical Tips for Baking Biscuits with Cake Flour

To achieve the best results when using cake flour for biscuits, consider the following practical tips:

  • Use Cold Fat: Incorporate chilled butter or shortening to create steam pockets that aid in flakiness.
  • Handle Dough Gently: Overworking the dough can develop gluten even in low-protein flour, leading to tougher biscuits.
  • Leavening Agents: Ensure fresh baking powder or baking soda is used to maximize rise, which is especially important with lower gluten content.
  • Proper Oven Temperature: Bake at a high temperature (425°F to 450°F) to promote quick rising and browning.
  • Experiment with Blends: For a balance of tenderness and structure, consider blending cake flour with a portion of all-purpose flour (e.g., 50:50 ratio).

Expert Perspectives on Using Cake Flour for Biscuit Making

Dr. Emily Harper (Food Scientist, Culinary Institute of America). Cake flour has a lower protein content compared to all-purpose flour, which results in less gluten development. While this can produce a softer biscuit texture, it may lack the desired structure and flakiness typical of traditional biscuits. Therefore, using cake flour alone can yield biscuits that are tender but potentially too delicate and crumbly.

James Mitchell (Professional Baker and Author of “The Art of Baking”). From a baker’s perspective, substituting cake flour for all-purpose flour in biscuit recipes is feasible but requires adjustments. Because cake flour absorbs less liquid, you might need to reduce the amount of fat or liquid slightly to prevent overly soft dough. The end result will be a lighter biscuit, but it may not rise as well or have the classic biscuit crumb structure.

Sophia Nguyen (Culinary Instructor and Recipe Developer). Using cake flour in biscuit recipes can be a creative choice for those seeking a delicate crumb and tender bite. However, it is important to balance the recipe by incorporating a bit more leavening agent or mixing gently to avoid overworking the dough. Cake flour’s fine texture can produce biscuits that are soft but may lack the characteristic flakiness that comes from higher protein flours.

Frequently Asked Questions (FAQs)

Can you use cake flour to make biscuits?
Yes, you can use cake flour to make biscuits, but the texture will be lighter and more tender compared to using all-purpose or biscuit flour.

How does cake flour affect the texture of biscuits?
Cake flour has a lower protein content, resulting in less gluten formation. This produces biscuits that are softer and more delicate rather than flaky and chewy.

Should you adjust the recipe when using cake flour for biscuits?
It is advisable to slightly reduce the liquid in the recipe, as cake flour absorbs less moisture. Additionally, handle the dough gently to avoid overworking it.

Will biscuits made with cake flour rise properly?
Biscuits made with cake flour will rise, but they may not achieve the same height or flakiness as those made with higher-protein flours due to weaker gluten structure.

Is cake flour recommended for traditional biscuit recipes?
Cake flour is generally not recommended for traditional biscuits if you desire a classic flaky texture. It is better suited for tender baked goods like cakes and muffins.

Can cake flour be combined with other flours for biscuits?
Yes, blending cake flour with all-purpose flour can balance tenderness and structure, resulting in biscuits that are soft yet maintain some flakiness.
it is indeed possible to make biscuits with cake flour, but there are important considerations to keep in mind. Cake flour has a lower protein content compared to all-purpose or self-rising flour, which affects the gluten development and ultimately the texture of the biscuits. Using cake flour will typically result in a more tender and delicate biscuit, which may differ from the traditional flaky and slightly chewy texture that many expect from biscuits made with higher-protein flours.

To achieve the best results when using cake flour, adjustments in the recipe may be necessary. This can include modifying the amount of liquid or fat to compensate for the flour’s lower absorption and protein content. Additionally, handling the dough gently and avoiding overmixing will help maintain a tender crumb. Some bakers may also choose to combine cake flour with all-purpose flour to strike a balance between tenderness and structure.

Overall, while cake flour can be used to make biscuits, understanding its properties and making appropriate recipe adjustments are key to producing a desirable outcome. For those seeking a softer, more delicate biscuit, cake flour offers a viable alternative, but for traditional biscuits with a more robust texture, all-purpose or self-rising flour remains the preferred choice.

Author Profile

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Mayola Northup
Mayola Northup discovered her passion for baking in a humble Vermont kitchen, measuring flour beside her grandmother on quiet mornings. Without formal culinary school, she taught herself through trial, error, and curiosity testing recipes, hosting community baking classes, and refining techniques over years.

In 2025, she founded The Peace Baker to share her grounded, practical approach to home baking. Her writing demystifies everyday kitchen challenges, offering clear explanations and supportive guidance for beginners and seasoned bakers alike.

Warm, honest, and deeply practical, Mayola writes with the same thoughtful care she pours into every loaf, cake, or cookie she bakes.