In article >,
Anthony Ferrante > wrote:

> On Wed, 30 Jan 2008 11:58:29 +1300, Miche >
> wrote:
>
> >In article >,
> > Anthony Ferrante > wrote:
> >
> >> On Tue, 29 Jan 2008 14:49:04 -0500, Dave Smith
> >> > wrote:
> >>
> >> >Anthony Ferrante wrote:
> >> >
> >> >>
> >> >>
> >> >> You know, I have never made biscuits from scratch, but I imagine they
> >> >> are better than store bought. Doesn't look to hard either. Thanks for
> >> >> the easy recipe.
> >> >>
> >> >> Also, are biscuits made with Bisquick better than store bought
> >> >> biscuits?
> >> >>
> >> >
> >> >Biscuits are a snap to make. Just mix the dry ingredients together, cut in
> >> >the shortening, making sure not to cut it too fine, add some milk, stir it
> >> >until it forms a bit of a ball, then flatten it out and cut out with a
> >> >biscuit cutter. Toss them into a 425 oven to 12 minutes.I use the recipe
> >> >from the Better Homes and Gardens cookbook.
> >> >
> >>
> >> Does one need a rolling pin or can you flatten it enough by hand?
> >>
> >> Anyone got a simple recipe based on the above suited for just one
> >> person, say for 6 biscuits, something I can just double if I have a
> >> friend over?
> >
> >SCONES (from the Edmonds Cookbook)
> >
> >3 cups flour
> >2 Tablespoons baking powder
> >50g (2 ounces) butter (you can use shortening if you want)
> >1/4 teaspoon salt
> >1 1/4 cups milk
> >
> >Preheat an oven to 220C/450F
> >
> >Sift flour, baking powder and salt into a bow. Cut butter in until it
> >resembles fine breadcrumbs (you can do this in a food processor, takes
> >all the work out of it). Add milk and mix quickly to a soft dough with
> >a knife (don't do this in the food processor). Lightly knead (only a
> >few times). Lightly dust an oven tray with flour. Press scone dough
> >out onto this (I make it about 1 1/2cm thick, so call it 3/4 inch --
> >there's a lot of latitude with this, though, so don't get too worked up
> >about it). Cut into 12 even-sized pieces. Leave a 2cm space (call it
> >an inch) between scones. Brush tops with a little milk. Bake at
> >220C/450F for 10 minutes or until golden brown.
> >
> >There you go.
> >
> >I make half-batches of this all the time, or you could make a full-sized
> >batch and freeze the leftovers. They freeze excellently.
> >
> When you say freeze the leftovers, are you talking about the cut-up
> dough or the scones after they are made? Don't laugh at what could be
> a stupid question!

I don't ever laugh at sincere questions, Anthony.

Freeze the scones after they are baked and cooled.

Miche

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