https://www.theguardian.com/lifeands...ok-the-perfect

On Tue, 11 Oct 2016 22:45:20 -0600, graham > wrote:

>https://www.theguardian.com/lifeands...ok-the-perfect

You do know, of course, that is a picture of an US biscuit?
Janet US

On 10/12/2016 9:16 AM, Janet B wrote:
> On Tue, 11 Oct 2016 22:45:20 -0600, graham > wrote:
>
>> https://www.theguardian.com/lifeands...ok-the-perfect
>
> You do know, of course, that is a picture of an US biscuit?
> Janet US
>
SHHHHHHHHHH!

On 2016-10-12 11:16 AM, Janet B wrote:
> On Tue, 11 Oct 2016 22:45:20 -0600, graham > wrote:
>
>> https://www.theguardian.com/lifeands...ok-the-perfect
>
> You do know, of course, that is a picture of an US biscuit?


They sure look more like biscuits than scones. The non-cheese part of
the recipe is pretty close to what we make frequently and call the
results biscuits. When I make biscuits I cut them with biscuit cutters,
but when I make scones I cut the dough with a knife.

On Wed, 12 Oct 2016 14:28:45 -0400, Dave Smith
> wrote:

>On 2016-10-12 11:16 AM, Janet B wrote:
>> On Tue, 11 Oct 2016 22:45:20 -0600, graham > wrote:
>>
>>> https://www.theguardian.com/lifeands...ok-the-perfect
>>
>> You do know, of course, that is a picture of an US biscuit?
>
>
>They sure look more like biscuits than scones. The non-cheese part of
>the recipe is pretty close to what we make frequently and call the
>results biscuits. When I make biscuits I cut them with biscuit cutters,
>but when I make scones I cut the dough with a knife.

In the UK and Australia these are scones. They are cut with a round
scone cutter. Never twist the cutter when cutting or you will end up
with lop-sided scones.

JB

>
>
>

"JBurns" wrote in message
...

On Wed, 12 Oct 2016 14:28:45 -0400, Dave Smith
> wrote:

>On 2016-10-12 11:16 AM, Janet B wrote:
>> On Tue, 11 Oct 2016 22:45:20 -0600, graham > wrote:
>>
>>> https://www.theguardian.com/lifeands...ok-the-perfect
>>
>> You do know, of course, that is a picture of an US biscuit?
>
>
>They sure look more like biscuits than scones. The non-cheese part of
>the recipe is pretty close to what we make frequently and call the
>results biscuits. When I make biscuits I cut them with biscuit cutters,
>but when I make scones I cut the dough with a knife.

In the UK and Australia these are scones. They are cut with a round
scone cutter. Never twist the cutter when cutting or you will end up
with lop-sided scones.

JB

==============

Correct)


--
http://www.helpforheroes.org.uk

On 10/24/2016 10:42 PM, JBurns wrote:
> On Wed, 12 Oct 2016 14:28:45 -0400, Dave Smith
> > wrote:
>
>> On 2016-10-12 11:16 AM, Janet B wrote:
>>> On Tue, 11 Oct 2016 22:45:20 -0600, graham > wrote:
>>>
>>>> https://www.theguardian.com/lifeands...ok-the-perfect
>>>
>>> You do know, of course, that is a picture of an US biscuit?
>>
>>
>> They sure look more like biscuits than scones. The non-cheese part of
>> the recipe is pretty close to what we make frequently and call the
>> results biscuits. When I make biscuits I cut them with biscuit cutters,
>> but when I make scones I cut the dough with a knife.
>
> In the UK and Australia these are scones. They are cut with a round
> scone cutter. Never twist the cutter when cutting or you will end up
> with lop-sided scones.
>
> JB
Suffolk Rusks are unsweetened, split and then re-baked.
Graham

On 10/25/2016 12:42 AM, JBurns wrote:
> On Wed, 12 Oct 2016 14:28:45 -0400, Dave Smith
> > wrote:

>> They sure look more like biscuits than scones. The non-cheese part of
>> the recipe is pretty close to what we make frequently and call the
>> results biscuits. When I make biscuits I cut them with biscuit cutters,
>> but when I make scones I cut the dough with a knife.
>
> In the UK and Australia these are scones. They are cut with a round
> scone cutter. Never twist the cutter when cutting or you will end up
> with lop-sided scones.

Those are the precise instructions I see in biscuit making.
Don't twist the cutter, you'll seal the layers and they won't
rise correctly.

nancy

On Wednesday, October 12, 2016 at 5:16:10 AM UTC-10, Janet B wrote:
> On Tue, 11 Oct 2016 22:45:20 -0600, graham > wrote:
>
> >https://www.theguardian.com/lifeands...ok-the-perfect
>
> You do know, of course, that is a picture of an US biscuit?
> Janet US

This morning I had cornbread muffins, neatly bypassing any such controversy. They was good.

https://www.amazon.com/photos/share/...g5kg0xWzLJ9Oz9

"dsi1" wrote in message
...

On Wednesday, October 12, 2016 at 5:16:10 AM UTC-10, Janet B wrote:
> On Tue, 11 Oct 2016 22:45:20 -0600, graham > wrote:
>
> >https://www.theguardian.com/lifeands...ok-the-perfect
>
> You do know, of course, that is a picture of an US biscuit?
> Janet US

This morning I had cornbread muffins, neatly bypassing any such controversy.
They was good.

https://www.amazon.com/photos/share/...g5kg0xWzLJ9Oz9

============

Mmm they look good!! I will be making some when we get home. He just
finished the sweetbread!

--
http://www.helpforheroes.org.uk