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Shirley Corriher said in her book CookWise that flour mills round off the protein percentage in a way that makes that statement rather meaningless.  In general there are Southern All Purpose flours that are low protein.  A couple of them are White Lily and Martha White.  When I can get those, I prefer to use those for biscuits and pie crusts.  National brand mills usually blend bleached All Purpose flours at a lower protein percentage than their unbleached All Purpose flours because they suppose that the unbleached flour will most likely used with yeast.  I use unbleached all purpose flour for general use like gravy and to keep my sourdough starter fed because it's cheaper than King Arthur Bread flour which I prefer to use just for bread.   Self rising flour is also lower in protein than regular flour.  If you want to lower the protein content of flour, add about 1 part cake flour or 'instant' flour to 3 parts of regular all purpose flour.