On Sun, 2 May 2010 01:37:31 -0700, "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.
>
OK, experiment away. That idea doesn't appeal to me in the least.


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