sf wrote:

>> 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?

Yes, exactly.


> 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.

Not crisp enough for me. I want something which has about the same crunch as
toast, but a bit more delicate. That's why I mentioned toasted pound cake; I
think it might have the texture I'm trying to attain. There's no particular
reason for this quest, I admit, just something I'd like to investigate
culinarily.

Bob