"Chuck" > wrote in message
...
> On Sat, 03 Sep 2005 20:02:40 GMT, "Vox Humana" >
> >
> >Like I said before, biscuits are mostly technique. You won't improve
your
> >technique by using frozen dough. If that's what you like, then so be it
but
> >I can't see recommending that choice for people who post on a newsgroup
> >about baking.
>
> I stand corrected... and no one should ever mention "store bought"
> filo dough on here either...
> >

These are not even remotely comparable items. One is a complex, time
consuming process that is so unlikely to be used frequently that most people
would never become accomplished in the technique. Making filo dough is
something I did once just for the experience. Biscuits can be produced in
a couple of minutes once you learn a few basic principles. I scarcely
measure when I make them, which I do quite often.

> >
> I'm just jealous of those (like my grandmother) who can make them by
> the look or feel of the dough as to what needs to be added.. and never
> have a bad batch..
> She did have the benefit or curse of having to make them almost every
> day... I've never practiced that much.. Just made them till I got it
> right a few times to prove I could.. then quit. I was on a strict diet
> at the time..

Your grandmother probably produced a few batches of sinkers on the way to
perfection.