"graham" wrote in message ...

On 9/4/2016 1:20 PM, dsi1 wrote:
> On Saturday, September 3, 2016 at 9:56:03 PM UTC-10, Ophelia wrote:
>> "dsi1" wrote in message
>> ...
>>
>> On Saturday, September 3, 2016 at 8:41:52 AM UTC-10, Ophelia wrote:
>>> "dsi1" wrote in message
>>> ...
>>>
>>> On Friday, September 2, 2016 at 9:41:51 PM UTC-10, Ophelia wrote:
>>>> "dsi1" wrote in message
>>>> ...
>>>>
>>>>
>>>>
>>>> My oven goes to 499F which would be about right. It would go higher but
>>>> the
>>>> number 5 on the keypad no longer works. Curse you Samsung!
>>>>
>>>> ===========
>>>>
>>>> Make sure the dough is very well risen!
>>>>
>>>> --
>>>> http://www.helpforheroes.org.uk
>>>
>>> I will sure try. Thanks!
>>> =============
>>>
>>> Do report back? Incidentally if you stop cursing Samsung the bread gods
>>> might smile down on you ...
>>>
>>>
>>> --
>>> http://www.helpforheroes.org.uk
>>
>> It's not good to dis the God of Major Appliances.
>>
>> I made some butter biscuits.
>>
>> 1/2 C. butter
>> 2 1/2 C. flour
>> Sugar - depending on if you want it sweet or not.
>> Salt to taste
>> 1 1/2 t. baking powder
>> 1/2 t. baking soda
>> 1 3/4 C. buttermilk
>>
>> Melt butter and pour into square baking pan. Mix the other ingredients
>> together. Don't over mix! Mixture will be lumpy and bumpy. Pour batter
>> over
>> butter in pan. Flatten. Bake in a 400 degree oven for around 24 minutes
>> until done.
>>
>> Hoo boy, it's good. The bottom comes out crispy and fried.
>>
>> https://www.amazon.com/clouddrive/sh...hare_link_copy
>>
>> ======================
>>
>> Yummm that looks really good) I always tend to get confused when folk
>> talk about biscuits. Ours are flat and crisp <g>
>>
>> Incidentally just back to bread for a second. When I talk about a 'Dutch
>> oven' I am talking about my cast iron pot. Just saying. Dunno what they
>> are
>> supposed to be) Not too wide or you will get a 'biscuit' <g>
>>
>> --
>> http://www.helpforheroes.org.uk
>
> What you call "biscuits" we call "cookies." The classic American style
> biscuit is rolled and cut out using a biscuit cutter. It's a semi-layered
> baked good and made so you can pull it apart to apply a spread. I don't
> know if you have something like that on your side. The butter biscuit I
> made was not what most people would call a true biscuit.
>
This came up here recently. The US "biscuit" is what would be called a
"scone" in the UK.

=========

Yes I haven't made scones flaky like that though.

These are the scones I make. Oh and I have *never* made a scone with gravy
.....

http://www.deliaonline.com/recipes/i...h-fruit-scones

--
http://www.helpforheroes.org.uk