On Sunday, September 4, 2016 at 4:36:47 PM UTC-4, Ophelia wrote:
> "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
> ....

Eminently sensible. American biscuits are neutral between sweet and
savory, so they're good with either jam or gravy.

Cindy Hamilton