"Dee Dee" > wrote in message
ups.com...
> On May 26, 10:20 pm, "Felice Friese" > wrote:
>> Having just finished a strawberry shortcake with Beard's biscuits, it
>> occurred to me that anyone who eats shortcake should have this (his
>> ingredients, my processor version):
>>
>> What? You wanna live forever?
>
>> Felice
>
> Thanks, Felice. I made them this morning. I used 9.6 oz. flour. They
> were very sticky, so I did use a little extra to bring them together,
> but they were still sticky -- which is the way I like to make flour
> products usually.
> They were larger than I expected. The picture looks like they were
> small.
> http://tinypic.com/view.php?pic=53ra3dh
>
> I turned them once in the oven and had to bake them a total of 18
> minutes @ 425F. I left them a bit high because DH said not to flatten
> them anymore.
>
> They were dee-lish! Thanks a lot.
>
> P.S. I have been thinking of making Ina Garten's scones, but alas!
> for 4 cups of flour, she calls for 3 sticks of butter and 1 cup of
> cream. I'd been putting it off, so this filled the bill.
> Dee Dee

Glad you liked them, Dee Dee. If presentation isn't a big factor, sometimes
I break up the biscuits in the dish before I add the berries and cream. They
absorb the juice so nicely!

I'm stunned by the flour/butter/cream ratios in Ina's scones, but I'll have
to try them anyhow. They must be fantastic.

Felice