Why does nobody talk about weighing flour instead of scooping it

Last week my neighbor Meg watched me scoop flour straight from the bag into a cup and said flat out, "that is why your biscuits are hockey pucks." She handed me her $12 kitchen scale and told me one cup of flour should weigh 120 grams, not the 150 I was packing in. I tried it Saturday on a batch of rolls and the dough felt totally different, softer and easier to shape. Now I keep the scale on the counter and weigh everything, and my last 3 loaves came out level instead of slumped. Has anyone else made the switch, and do you weigh liquids too or still use cups for those?

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