Mr Libido Incognito wrote:
> clearshades wrote on 25 Aug 2005 in rec.food.cooking
>
> > Hello,
> >
> > I'm a brand new member to this group as of today, also only recently
> > become an enthusiast about cooking so I have a great deal to learn.
> >
> > My brother keeps asking me to fix biscuits in the layered style instead
> > of the classic southern style. So far I've only encountered these in
> > the pilsbury area as "lumberjack" biscuits. If anyone knows a
> > recipe/technique to achieve this kind of biscuit please let me know.
> >
> > Thanks!
> >
> > Chris Tang
> >
> >
>
> BUTTERMILK BISCUITS
> These layered biscuits require a little more effort than the conventional
> kind, but they're worth it. The recipe calls for White Lily all-purpose
> flour, which is made from an extra finely ground softer wheat than
> regular all-purpose flour and results in a lovely, tender texture.
>
....sort of a (relatively) "fast food" puff pastry dough. Interesting.

N.