We use: Pillsbury Best All-Purpose Flour in all recipes calling for all-purpose flour.
Why Pillsbury? Because it’s widely available and consistent.
Fun facts: Hard wheat makes high-protein, glutenous flour that’s used in bread baking. Soft wheat contains more carbohydrates and less glutens, so it’s best in baked goods with delicate texture, such as biscuits. All-purpose flour is a blend of these two types of flour.