On 2016-09-04 5:08 PM, dsi1 wrote:
> On Sunday, September 4, 2016 at 10:36:47 AM UTC-10, Ophelia wrote:

>>>> Your point is that butter can be used as shortening? I am
>>>> speechless.
>>>
>>> You don't seem to be speechless. Yes, butter can be used to
>>> shorten pastry. I make biscuits and pie crust exclusively with
>>> butter. Both are tender and flaky, and redolent of the yummy
>>> goodness of butter.
>>>
>>> Cindy Hamilton
>>
>> Well, OK then. I'm going out and buying me a heap of butter -
>> yeeha!
>>
>> ================
>>
>> lol I use butter for my pastry btw!!
>>
>> -- http://www.helpforheroes.org.uk
>
> I have no problem with using butter in baked goods. If I make a
> classic American style biscuit I really want to keep it simple.
> Flour, shortening, salt, baking powder, and milk or buttermilk.
> Restricting what goes in the biscuit is purely intentional on my
> part. If I was making a scone, I'd be inclined to use butter and
> cream.

Generally speaking, the use of butter and cream is what differentiates
biscuits from scones. They tend to be richer and tastier than biscuits.