All-purpose flour is the Swiss Army knife of the baking world. It does everything—cookies, bread, pancakes, thickening your gravy at the last minute (we’ve all been there). It’s neutral, reliable, and never judges you for using a store-bought crust.
Here’s the catch: all-purpose flour needs a little help to rise. It doesn’t contain any leavening agents—no baking powder, no salt. That means you add your own magic (usually baking powder and a pinch of salt) to make those biscuits pillow up.
Think of it as the blank canvas. You call the shots. Want a super-tall cake? Add extra baking powder. Want a denser brownie? Hold back on the leavening. It’s a power trip, and you’re the artist.
