In article >,
"Bob Terwilliger" > wrote:

> 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

Toasted pound cake? That sounds wonderful!
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