On Fri, 30 Apr 2010 20:21:21 -0700, "Bob Terwilliger"
> wrote:

>I've mentioned before that I like a lot of variety in what I eat. Strawberry
>shortcake is no exception. Sure, I like strawberry shortcake made with a
>sweetened biscuit as the base. But lately I've been intrigued by the idea of
>something with a crisp exterior as the base instead.
>
<snip>
>
>How about if I make the normal sweet-biscuit shortcake dough, but cook it in
>a hot buttered pan before it goes into the oven? Has anybody tried that?
>
I'm not sure what you mean... fry it first?

Haven't you ever made just one huge biscuit and cut it in half? It's
crispy on the outside and tender on the inside. Use my cream biscuit
(rfc signature recipes) recipe as a base and take it from there.


--
I love cooking with wine.
Sometimes I even put it in the food.