[dragontamer]

Baguettes are supposed to be made with high-protein wheat / bread flour. Proper Southern Biscuits are supposed to be made with low-protein flour.

I'm somewhat surprised: in my grocery store, there are "cake flour", "bread flour", and "all purpose flour" in the flour section. It only took a brief search to learn the difference (and which had higher or lower protein counts).

Further research (actually book: "On Cooking"), describes the uses of each flour. In effect: high-protein causes gluten formation, which is necessary for a proper "doughy" bread like Baguette, but is counter-productive for southern-style biscuits.