Do not use measuring cups for liquid with dry ingredients. It also doesn't hurt to measure your ingredients twice. Often, recipes call for different types of flours. I will only make my biscuits with Martha White Self-Rising Flour. It's a very soft flour and perfect for biscuits.
Bleached flour contains chemicals that really change the whole goodness of flour.
Unbleached flour retains its natural healthy goodness. When making bread, I always use unbleached flour, along with some whole wheat to make it even healthier. Cakes, on the other hand, use a lighter flour, which normally is bleached. There are excellent natural pastry flours that give good results. Once you use only whole natural products, it will change your life.