I’m kidding—don’t taste raw dough unless it’s egg-free. But you can check the salt level by licking a tiny crumb of the dry mix. If it’s too salty, add a little more flour.
Salt is powerful. A quarter teaspoon per cup of flour is the sweet spot. More than that, and your cookies will be like eating seawater disguised as dessert.
And remember: Baking is not a contest. If your first batch of biscuits tastes like a chemistry lab, who cares? Eat it with butter and jam. Butter fixes everything.
When Life Gives You All-Purpose Flour…
…make self-rising flour! Or don’t. You’re the boss of your kitchen. The point is, you now have a quick, foolproof trick up your apron sleeve.
Baking is supposed to be fun, not a high-stakes exam. So if your cake sinks in the middle or your scones look like hockey pucks, laugh it off and try again.
You’ve got this. With a whisk, a little baking powder, and a pinch of confidence, you can turn any flour into the star of the show.
