Dan Abel > wrote in
:
> In article > ,
> "Peter-Lucas" > wrote:
>
>> FERRANTE > wrote in
>> :
>
>> > and he was telling me all about the
>> > different brands and everything. I started regretting mentioning
>> > them as I was paying for the phone call...
>> >
>> > http://www.cameronsbritishfoods.com/
>> >
>> > http://www.kingarthurflour.com/shop/list.jsp?select=C76
&byCategory=C
>> > 101
>
>> It's sooooooooooooooooo much easier, and cheaper, to make them
>> yourself, rather than buy mixes.
>
> And that very same kingarthurflour site listed above has *free*
> recipes. My wife uses two of the scone recipes in there and is very
> happy (not that she actually follows recipes).
>
Just went and had a look........ and I'm soooooooooooooooo glad I did!!!
Now on the 'must do' list :-)
http://www.kingarthurflour.com/shop/...splay?RID=R677
Wine Biscuits
Wine, as in containing wine? Or as in to serve with wine? Well, both,
actually. These sweet, peppery-hot biscuits are a variation on a
traditional Italian favorite, biscotti di vino, hard, semisweet biscuits
served with an after-dinner cheese, or as a pre-dinner apéritif, along
with wine. We like them served on the porch, after a hard day in a hot
kitchen at work. Sangria, that Spanish concoction of mild wine and
fruit, is a perfect accompaniment. But they're fine with a grape juice
spritzer, too, or lemon-scented club soda. By the way, the term
"biscuit," as it's used here, refers to a hard, fairly dense cracker-
type of bread, rather than the biscuit Americans know -- a soft white-
bread roll.
2 1/2 cups (10 5/8 ounces) King Arthur Unbleached All-Purpose Flour
2 teaspoons coarsely ground black pepper
4 to 6 tablespoons (1 3/4 to 2 1/2 ounces) sugar, to taste*
1 teaspoon salt
2 teaspoons baking powder
1/2 cup + 2 tablespoons (5 ounces) dry red wine, such as Cabernet
Sauvignon (non-alcoholic is fine)
1/2 cup (3 1/2 ounces) vegetable oil
*The greater amount of sugar will make a biscuit which is just about as
sweet as a cookie; the lesser amount will yield a more "savory-type"
biscuit.
In a medium-sized mixing bowl, combine the flour, pepper, sugar, salt
and baking powder. In a separate bowl, whisk together the wine and
vegetable oil. Add the liquid ingredients to the dry ingredients and
beat vigorously till the mixture is smooth, about 1 minute. Cover the
bowl, and refrigerate the dough for at least 1 hour, or overnight.
Break off a piece of dough about the size of a walnut (about 3/4 ounce),
and roll it into a ball. Poke a hole in the middle of the ball to make a
small "bagel-shaped" biscuit. Place it on a lightly greased or
parchment-lined baking sheet. Repeat with the remaining dough.
Bake the biscuits in a preheated 350°F oven for 35 to 40 minutes, or
until they're golden brown (they'll actually look kind of purple; that's
OK). Remove them from the oven, and cool completely on a wire rack.
Yield: about 32 biscuits.
I also now know the difference between biscuits and scones. Your biscuit
is the same shape as our scones, and your scones are triangular.....
like a focaccia.
But then........ when I went to a Starbucks (don't shoot me!!) in Santa
Monica, they had your 'biscuits' but everyone was calling them "scowns".
--
Peter Lucas
Brisbane
Australia
All that is necessary for the triumph of evil is that good men do
nothing.
Edmund Burke.