On 2007-07-29, Ward Abbott > wrote:

> Classic Biscuits
>
> breads
>
> 2 cup self rising flour
> 1/2 teaspoon baking powder
> 1/4 teaspoon soda

The whole point of self rising flour is it's already having leaveners.

nb

jmcquown wrote:

> I still have that bottle; when I'm going to travel I fill it up with tap
> water and take it with me


That's what I do. I am, however, horrible about remembering to wash the
bottle, and that's important. I don't know what it is. It's not like I
forget to wash dishes or drinking glasses. Then I drink from a water
bottle, come in the house, put it aside, and don't think to empty and
wash it.


It drives me crazy that it's hard to find water fountains. I was at an
outdoor music festival yesterday. There were plenty of outdoor booths
selling cool food. They all sold sodas and water. It burns me to buy
water, but it was a hot day, and I hadn't thought to have bottles in the
car. Ideally, I'd be able to fill the bottles and leave them in the car
without needing to remember them, but that doesn't work in the winter
when they'd freeze and thaw constantly, and it doesn't work in the
summer where I'd worry about a washed and refilled bottle harboring
bacteria after sitting in a hot car for weeks.


--Lia

Julia Altshuler wrote:

> What about taste? I generally buy unbleached flour, probably out of
> habit. When I buy a bag of bleached flour, I could swear my baked goods
> come out different. On the other hand, I've never done a side-by-side
> taste test so I'm not sure. Has anyone noticed a difference in taste
> from bleached and unbleached white flour?


Hi Lia,

The reason your baked good came out differently is probably because
the main difference between bleached and unbleached in terms of
baking performance is that bleached generally has a lower protein
content, which effects the result.

It varies by brand, but protein content (from highest to
lowest) normally looks like this:

Bread flour
Unbleached all purpose
Bleached all purpose
Cake flour

Bleached AP is almost always lower in protein than unbleached AP.

Using a flour with lower than expected protein content would
normally produce a wetter dough or batter because lower protein
flour results in less water absorption (protein absorbs water).

Is that what you experienced?

--
Reg

Reg wrote:

> The reason your baked good came out differently is probably because
> the main difference between bleached and unbleached in terms of
> baking performance is that bleached generally has a lower protein
> content, which effects the result.
>
> It varies by brand, but protein content (from highest to
> lowest) normally looks like this:
>
> Bread flour
> Unbleached all purpose
> Bleached all purpose
> Cake flour
>
> Bleached AP is almost always lower in protein than unbleached AP.
>
> Using a flour with lower than expected protein content would
> normally produce a wetter dough or batter because lower protein
> flour results in less water absorption (protein absorbs water).
>
> Is that what you experienced?


Hard to say. In this household, flour gets used for waffles, brownies,
cookies, muffins, crepes, and less often, for cakes, and yeast bread. I
like to experiment with adding a little whole wheat flour or oat flour
to the mix for some of those. For white flour, I generally buy any
brand of unbleached all purpose. When one 5# bag runs out, I replace it
with another, whichever brand is at the store. As I said, I've never
done a side-by-side test, but what you say makes sense even if I can't
point to a specific time I noticed less water absorption. Thanks for
this answer.


--Lia

Julia Altshuler wrote:
> jmcquown wrote:
>
>> I still have that bottle; when I'm going to travel I fill it up with
>> tap water and take it with me
>
> That's what I do. I am, however, horrible about remembering to wash
> the bottle, and that's important. I don't know what it is. It's not
> like I forget to wash dishes or drinking glasses. Then I drink from a
> water bottle, come in the house, put it aside, and don't think to
> empty and wash it.
>
> It drives me crazy that it's hard to find water fountains. I was at
> an outdoor music festival yesterday. There were plenty of outdoor
> booths selling cool food. They all sold sodas and water. It burns me
> to buy water, but it was a hot day, and I hadn't thought to have
> bottles in the car. Ideally, I'd be able to fill the bottles and
> leave them in the car without needing to remember them, but that
> doesn't work in the winter when they'd freeze and thaw constantly, and
> it doesn't work in the summer where I'd worry about a washed and
> refilled bottle harboring bacteria after sitting in a hot car for
> weeks.

I keep a case of water (or some part of one) in my trunk. First, it's
there when I'm out, thirsty, and not in a store or other place where I
can conveniently get some. Second, it's a backup for when the water
gets turned off here without the shutoff being announced; because it's
in the car, it's more prone to *be* there than if I kept it in the house
because if it were right under my finger here I'd use it up more
quickly.


--
Blinky RLU 297263
Killing all posts from Google Groups
The Usenet Improvement Project: http://blinkynet.net/comp/uip5.html

Ophelia wrote:
> cybercat wrote:
>> "Paul M. Cook" > wrote in message
>> news:6slri.921$yg1.823@trnddc04...
>>>
>>> "cybercat" > wrote in message
>>> ...
>>>> I mean the kind that are rolled out and cut, not dropped by the
>>>> tablespoon.
>>>>
>>>> I want the kind of biscuits that make grown men roll over and beg,
>>>> know what I'm saying?
>>>>
>>>>
>>>>
>>>> Before they go out and plow the back 40, hahahaha!
>>>
>>> Honey, I'd plow your back 40 *and* trim your hedges if you made me
>>> biscuits with pan fried chicken gravy.
>>>
>> Haha!! That is very sweet but I already have a husband in mind.
>
> Take no notice.. that was just cupboard love <G>

Now there's an expression I'd never heard. Ah! It's pondian (counting
more than one pond <g>).

<q>

cupboard love (British & Australian) love that you give in order to get
something from someone. I suspected all along it was just cupboard love,
and what she really liked about him was his car.

</q>


--
Blinky RLU 297263
Killing all posts from Google Groups
The Usenet Improvement Project: http://blinkynet.net/comp/uip5.html

"Reg" > wrote in message
...
> Julia Altshuler wrote:
>
>> What about taste? I generally buy unbleached flour, probably out of
>> habit. When I buy a bag of bleached flour, I could swear my baked goods
>> come out different. On the other hand, I've never done a side-by-side
>> taste test so I'm not sure. Has anyone noticed a difference in taste
>> from bleached and unbleached white flour?
>
>
> Hi Lia,
>
> The reason your baked good came out differently is probably because
> the main difference between bleached and unbleached in terms of
> baking performance is that bleached generally has a lower protein
> content, which effects the result.
>
> It varies by brand, but protein content (from highest to
> lowest) normally looks like this:
>
> Bread flour
> Unbleached all purpose
> Bleached all purpose
> Cake flour
>
> Bleached AP is almost always lower in protein than unbleached AP.
>
> Using a flour with lower than expected protein content would
> normally produce a wetter dough or batter because lower protein
> flour results in less water absorption (protein absorbs water).
>

Well, I just wanted you all to know that you scared me to death and took
all the joy out of my dream of biscuit making.

Bisquick it is.

"notbob" > wrote in message
...
> On 2007-07-29, Ward Abbott > wrote:
>
>> Classic Biscuits
>>
>> breads
>>
>> 2 cup self rising flour
>> 1/2 teaspoon baking powder
>> 1/4 teaspoon soda
>
> The whole point of self rising flour is it's already having leaveners.
>

Ward has proved himself to be a halfwit of the first order. It's like
shooting fish in a barrel to point out his frequent idiocies.

But everyone needs a hobby.

jmcquown wrote:

> I don't drink sodas but I drink copious amounts of cold water! I've
> only paid for a single bottle of water once in my life - I was in an
> airport that didn't have drinking fountains. I still have that
> bottle; when I'm going to travel I fill it up with tap water and take
> it with me
>
> Jill

It is great that you are drinking lots of water, they say (who are these
people anyway?) that water is good for us. I travel a good bit, so I
still have to buy bottled water. I do not drink tap water in Mexico,
Russia, Roatan, Guatemala. I drink tap water almost everywhere else.

Becca

> Anyone who posts a recipe calling for Crisco or Bisquick in 2007 is
> lazy or stupid. Period. Anyone is welcome to killfilter me.
>
> --Bryan

I totally agree with you- shortening has it's place in some things,
but not in biscuits. Cold unsalted butter is what should be used. And
Bisquick is another story!

Becca wrote:

> It is great that you are drinking lots of water, they say (who are these
> people anyway?) that water is good for us.


Here's the best information I know on the idea that water is good for us:


http://www.snopes.com/medical/myths/8glasses.asp


It doesn't quite answer who the people are who say that water is good
for us, but it comes close. Water, by itself, when we're not
necessarily thirsty, isn't necessarily good for us. The time when water
IS good for us is when we're thirsty, or it's hot out, and we've been
sweating, or when we've been exercising. Then water is great. And if
plain tap water isn't available, then paying for water that we DO want
is better than paying for soda that we don't want.


--Lia

merryb wrote:

> > Anyone who posts a recipe calling for Crisco or Bisquick in 2007 is
> > lazy or stupid. Period. Anyone is welcome to killfilter me.
> >
> > --Bryan
>
> I totally agree with you- shortening has it's place in some things,
> but not in biscuits.

Then you aren't agreeing with him. He thinks it's poison and should not
be used at all.



Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

On Jul 29, 8:20 pm, (Steve Pope) wrote:
> Reg > wrote:
> >If what you're saying had even a hint of truth to it, people
> >would be getting sick right and left from drinking tap water.
> >Compared to bleached flour it's loaded with chlorine.
>
> Nobody drinks tap water without filtering the chlorine out
> of it, do they?

Of course "they" do. I'm one of them. What's the alleged problem
with chlorine? Of the three municipal sources I've used (Detroit,
Ann Arbor, and Toledo), by far the tastiest was Toledo (which is
downstream from the other two, oddly enough).

Where does your tap water come from?

Cindy Hamilton

On Jul 29, 5:42 pm, Bobo Bonobo® > wrote:
> On Jul 29, 3:26 pm, The Kat > wrote:> On Sun, 29 Jul 2007 13:52:16 -0700, Bobo Bonobo® > wrote:
> > > There is
> > >something wrong with anyone who posts a recipe calling for
> > >"shortening" without specifying non-hydrogenated.

For authentic Southern biscuits, it should be lard, anyway.

Cindy hamilton

> > There's something wrong with anyone who tries to control others.
>
> When someone posts something that is dangerous, someone should call
> him on it.
> The guy who posted that is either lazy, stupid or both. Go ahead,
> stick up for him.
>
> --Bryan

"Cindy Hamilton" > wrote

>For authentic Southern biscuits, it should be lard, anyway.

Yes indeedy.

"Default User" > wrote in message
...
> merryb wrote:
>
>> > Anyone who posts a recipe calling for Crisco or Bisquick in 2007 is
>> > lazy or stupid. Period. Anyone is welcome to killfilter me.
>> >
>> > --Bryan
>>
>> I totally agree with you- shortening has it's place in some things,
>> but not in biscuits.
>
> Then you aren't agreeing with him. He thinks it's poison and should not
> be used at all.
>
Reminds me of the kneejerk alarmists who denied their children eggs before
it was understood that a good percentage of one's serum cholesterol is
produced by the body regardless of diet.

Or the people who raised kids so afraid of touching saturated fat that they
never had cheese or dairy products.

cybercat wrote:

>
> "Cindy Hamilton" > wrote
>
> > For authentic Southern biscuits, it should be lard, anyway.
>
> Yes indeedy.

It would be more authentic. However, I use butter on the rare occasions
when I make biscuits as I don't have lard on hand, and I do butter.



Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

On Jul 30, 4:45 pm, "Default User" > wrote:
> cybercat wrote:
>
> > "Cindy Hamilton" > wrote
>
> > > For authentic Southern biscuits, it should be lard, anyway.
>
> > Yes indeedy.
>
> It would be more authentic. However, I use butter on the rare occasions
> when I make biscuits as I don't have lard on hand, and I do butter.

Lard is more authentic. Butter tastes better, but is more expensive.
Some people think that lard works better, but lard is also more
difficult to find, and some of it is hydrogenated.
>
> Brian
>
--Bryan

On Jul 30, 3:57 pm, "cybercat" > wrote:
> "Default User" > wrote in message
>
> ...> merryb wrote:
>
> >> > Anyone who posts a recipe calling for Crisco or Bisquick in 2007 is
> >> > lazy or stupid. Period. Anyone is welcome to killfilter me.
>
> >> > --Bryan
>
> >> I totally agree with you- shortening has it's place in some things,
> >> but not in biscuits.
>
> > Then you aren't agreeing with him. He thinks it's poison and should not
> > be used at all.
>
> Reminds me of the kneejerk alarmists who denied their children eggs before
> it was understood that a good percentage of one's serum cholesterol is
> produced by the body regardless of diet.

Except that there were plenty of defenders of eggs*. No one other
than ignorant folks defend hydrogenated fats. "...the NAS [Natl.
Academy of Sciences] has concluded there is no safe level of trans fat
consumption."
source-- http://en.wikipedia.org/wiki/Trans_fat
>
> Or the people who raised kids so afraid of touching saturated fat that they
> never had cheese or dairy products.

Those people are still out there. People give their small children
skim milk.
I want my child to LIKE milk, and to ask for it, even though there is
diet soda in the fridge as well. I can't see myself having ever
preferring skim milk to any other beverage, whereas whole milk is just
the opposite. I limit it because of calories, but if I didn't care
about being overweight, I'd drink it like my wife (who is very thin)
does, 3 or 4 gallons a week.

* Robert Atkins for one

--Bryan

Bobo Bonobo® wrote:

<snip>
>
> Those people are still out there. People give their small children
> skim milk.
> I want my child to LIKE milk, and to ask for it, even though there is
> diet soda in the fridge as well. I can't see myself having ever
> preferring skim milk to any other beverage, whereas whole milk is just
> the opposite. I limit it because of calories, but if I didn't care
> about being overweight, I'd drink it like my wife (who is very thin)
> does, 3 or 4 gallons a week.
>
> * Robert Atkins for one

I gave my kids whole milk until they were about three years old, then I
switched them over to the skim that their dad and I preferred, with
their pediatrician's blessings. Skim milk was not entirely unfamiliar
to them. Anything we drank around the kids wound up being tasted by the
kids as well. The transition was pretty much painless, both of the kids
switched over without comment or reduction of intake, and their appetite
for meats, grains, fruits and vegetables increased.

The kids are 16 and 12. Our family of 4 goes through about 9 gallons a
week of skim milk. The kids like skim milk just fine and I've actually
seen them retch when served whole milk without advance warning. It's
all in what you get used to.

On 30 Jul 2007 20:00:15 GMT, "Default User" >
wrote:

>Then you aren't agreeing with him. He thinks it's poison and should not
>be used at all.

Brian....who in the HELL is MAKING you use these recipes? You sound
like a lemming!

On Mon, 30 Jul 2007 13:42:54 -0700, Cindy Hamilton
> wrote:

>For authentic Southern biscuits, it should be lard, anyway.

Amen!

jmcquown wrote:
> Steve Pope wrote:
>> Reg > wrote:
>>
>>> If what you're saying had even a hint of truth to it, people
>>> would be getting sick right and left from drinking tap water.
>>> Compared to bleached flour it's loaded with chlorine.
>> Nobody drinks tap water without filtering the chlorine out
>> of it, do they?
>>
>> Steve
>
> I don't filter tap water. Why should I? Memphis (and the surrounding
> areas) water comes from artesian wells. We have some of the best tasting
> water in the U.S. right here. If they add a small amount of chlorine I sure
> can't tell. Definitely can't taste it. I don't drink sodas but I drink
> copious amounts of cold water! I've only paid for a single bottle of water
> once in my life - I was in an airport that didn't have drinking fountains.
> I still have that bottle; when I'm going to travel I fill it up with tap
> water and take it with me
>
> Jill
>
>

When is the last time you traveled farther than the liquor store?
really. Be honest...

In article >,
says...
> cybercat wrote:
>
> >
> > "Cindy Hamilton" > wrote
> >
> > > For authentic Southern biscuits, it should be lard, anyway.
> >
> > Yes indeedy.
>
> It would be more authentic. However, I use butter on the rare occasions
> when I make biscuits as I don't have lard on hand, and I do butter.
>
>

Lard is indeed more authentic but butter makes better biscuits. Lard was
used not because it was better but because it was available.

--
Peter Aitken

On Mon, 30 Jul 2007 19:51:33 -0400, Peter A >
wrote:

>used not because it was better but because it was available.

....and it makes the best pie crust you have ever tasted!

"Dan" > wrote
>> I don't filter tap water. Why should I? Memphis (and the surrounding
>> areas) water comes from artesian wells. We have some of the best tasting
>> water in the U.S. right here. If they add a small amount of chlorine I
>> sure
>> can't tell. Definitely can't taste it. I don't drink sodas but I drink
>> copious amounts of cold water! I've only paid for a single bottle of
>> water
>> once in my life - I was in an airport that didn't have drinking
>> fountains.
>> I still have that bottle; when I'm going to travel I fill it up with tap
>> water and take it with me
>>
>> Jill
>>
>>
>
> When is the last time you traveled farther than the liquor store? really.
> Be honest...

lmao!!

On Jul 29, 11:37 am, "cybercat" > wrote:
> I mean the kind that are rolled out and cut, not dropped by the tablespoon.
>
> I want the kind of biscuits that make grown men roll over and beg, know what
> I'm saying?
>
>
>
> Before they go out and plow the back 40, hahahaha!

well, ok.... try this one! http://www.recfoodcooking.com/sigs/s...0Biscuits.html

On Jul 29, 5:20 pm, (Steve Pope) wrote:
> Reg > wrote:
> >If what you're saying had even a hint of truth to it, people
> >would be getting sick right and left from drinking tap water.
> >Compared to bleached flour it's loaded with chlorine.
>
> Nobody drinks tap water without filtering the chlorine out
> of it, do they?
>
> Steve


Apparently some people do. I drink city water straight from the tap.

On Jul 29, 4:24 pm, "cybercat" > wrote:
> "Reg" > wrote in message
>
> ...
>
>
>
> > jmcquown wrote:
>
> >> l, not -l wrote:
>
> >>http://www.foodnetwork.com/food/reci...9936_151,00.ht...
>
> >>>The White Lily website offers tips, recipes and, if you can't find
> >>>White Lily self-rising flour in local markets, you can order online.
>
> >>>--------------------------
> >>>Heaven's, they're tastey.
>
> >> White Lily flour is great, and hard to find outside of the southern U.S.
> >> But buttermilk is the real key.
>
> > You don't need White Lily specifically, all you need is a generic
> > low protein flour. In the US it's referred to as cake flour.
> > One brand that's available everywhere is Pillsbury Softasilk.
>
> Thank you, good to know!




Flour also bleaches naturally. So you can buy unbleached flour, but
after a while it will be completely white if you haven't used it up by
that time.

"sf" > wrote
> well, ok.... try this one!
> http://www.recfoodcooking.com/sigs/s...0Biscuits.html
>

Mmm, looks good! Thanks.

Cindy Hamilton > wrote:

>On Jul 29, 8:20 pm, (Steve Pope) wrote:

>> Nobody drinks tap water without filtering the chlorine out
>> of it, do they?

>Of course "they" do. I'm one of them. What's the alleged problem
>with chlorine? Of the three municipal sources I've used (Detroit,
>Ann Arbor, and Toledo), by far the tastiest was Toledo (which is
>downstream from the other two, oddly enough).

>Where does your tap water come from?

East Bay MUD gets most of its water from Sierra Nevada resevoirs,
but some of it comes from lower-quality sources.

We started using a Brita filter a few years ago when advised
by EBMUD that the water quality would temporarily decline.
Although it's supposedly back to normal, "normal" water no
longer tastes very good. It seems particularly bad for making
coffee. I suppose a lot of it is what one becomes used to.

Steve

On Jul 30, 11:55 pm, sf > wrote:
> On Jul 29, 11:37 am, "cybercat" > wrote:
>
> > I mean the kind that are rolled out and cut, not dropped by the tablespoon.
>
> > I want the kind of biscuits that make grown men roll over and beg, know what
> > I'm saying?
>
> >
>
> > Before they go out and plow the back 40, hahahaha!
>
> well, ok.... try this one! http://www.recfoodcooking.com/sigs/s...0Biscuits.html

That works? I mean, it really bakes up into a baked thing?

Anyone else tried this?

That recipe looks like it could make a grown woman (my wife), roll
over and beg.

It may turn out to be one of the best recipes ever posted here.

--Bryan

On Jul 31, 12:21 am, "cybercat" > wrote:
> "sf" > wrote
>
> > well, ok.... try this one!
> >http://www.recfoodcooking.com/sigs/s...0Biscuits.html
>
> Mmm, looks good! Thanks.

If you try this, please post your results.

--Bryan

Bobo Bonobo® said...

> On Jul 31, 12:21 am, "cybercat" > wrote:
>> "sf" > wrote
>>
>> > well, ok.... try this one!
>> >http://www.recfoodcooking.com/sigs/s...0Biscuits.html
>>
>> Mmm, looks good! Thanks.
>
> If you try this, please post your results.
>
> --Bryan


I'd only ask how much salt should be used in the recipe? Was this determined
in a previous post?

Andy

In article .com>,
Bobo Bonobo(R) > wrote:

> On Jul 30, 11:55 pm, sf > wrote:

> > well, ok.... try this one!
> > http://www.recfoodcooking.com/sigs/s...0Biscuits.html
>
> That works? I mean, it really bakes up into a baked thing?

> --Bryan

Why are you skeptical? Why would it not bake into a biscuit? I'm just
curious about your disbelief, not looking for an argument.

Flour - check
Leavening - check
Fat - check
Liquid - check
--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com - story and
pics of Ronald McDonald House dinner posted 6-24-2007

Julia Altshuler wrote:

> Becca wrote:
>
>> It is great that you are drinking lots of water, they say (who are
>> these people anyway?) that water is good for us.
>
>
>
> Here's the best information I know on the idea that water is good for us:
>
>
> http://www.snopes.com/medical/myths/8glasses.asp
>
>
> It doesn't quite answer who the people are who say that water is good
> for us, but it comes close. Water, by itself, when we're not
> necessarily thirsty, isn't necessarily good for us. The time when water
> IS good for us is when we're thirsty, or it's hot out, and we've been
> sweating, or when we've been exercising. Then water is great. And if
> plain tap water isn't available, then paying for water that we DO want
> is better than paying for soda that we don't want.
>
>
> --Lia

When you are hot and thirsty, nothing tastes better than ice cold water.
Thanks for the link.

Becca

My grandpa used to make his biscuits from self rising flour and
buttermilk, and just used the drop method. I don't think he measured
anything, but just went by look/feel.

On Mon, 30 Jul 2007 14:25:12 -0400, "cybercat" >
wrote:

>
>"notbob" > wrote in message
...
>> On 2007-07-29, Ward Abbott > wrote:
>>
>>> Classic Biscuits
>>>
>>> breads
>>>
>>> 2 cup self rising flour
>>> 1/2 teaspoon baking powder
>>> 1/4 teaspoon soda
>>
>> The whole point of self rising flour is it's already having leaveners.
>>
>
>Ward has proved himself to be a halfwit of the first order. It's like
>shooting fish in a barrel to point out his frequent idiocies.
>
>But everyone needs a hobby.
>

true, but sometimes you wish for smaller fish or a bigger barrel.

your pal,
blake

sf wrote:
> On Jul 29, 5:20 pm, (Steve Pope) wrote:
>> Reg > wrote:
>>> If what you're saying had even a hint of truth to it, people
>>> would be getting sick right and left from drinking tap water.
>>> Compared to bleached flour it's loaded with chlorine.
>>
>> Nobody drinks tap water without filtering the chlorine out
>> of it, do they?
>>
>> Steve
>
> Apparently some people do. I drink city water straight from the tap.

Me, too. I bought a Brita filter pitcher a number of years ago. It was
more of a pain in the a** than anything, taking up a lot of room in the
fridge for no good reason. Tap water here tastes great I certainly
understand using a filter if people have really horrid water, although I've
never really encountered it in my travels in the mid-west or the southern
states.

Jill

On Jul 31, 7:27 am, Melba's Jammin' >
wrote:
> In article .com>,
> Bobo Bonobo(R) > wrote:
>
> > On Jul 30, 11:55 pm, sf > wrote:
> > > well, ok.... try this one!
> > >http://www.recfoodcooking.com/sigs/s...0Biscuits.html
>
> > That works? I mean, it really bakes up into a baked thing?
> > --Bryan
>
> Why are you skeptical? Why would it not bake into a biscuit? I'm just
> curious about your disbelief, not looking for an argument.
>
> Flour - check
> Leavening - check
> Fat - check
> Liquid - check
> --
> -Barb

SO MUCH fat. I'm not complaining. Butterfat is divine. It would
ruin me for any other biscuit.

--Bryan