Big, fluffy biscuits...
Honestly, these are the best 'biscuits' I've ever made.
(Scones to the Brits) ..and, I found this info so we can all try to figure out the difference. ~~~~~~~~~~~~~~~~~~~~~
"" In the book Baking With Julia, based on the PBS series hosted by Julia Child, Dorie Greenspan says that "[Scones] are made in a manner similar to biscuits and, in fact, share biscuits' buttery-layered texture, but their name, their shape, and the fact that they're served with tea rather than gravy, lift them to the level of fancier fare.""
""A closer look, however, suggests that the difference is not quite so superficial. Scones tend to be richer, frequently including both eggs and cream in the recipe, though not always. Some biscuit recipes will enrich the dough with eggs, but use milk or buttermilk instead of cream. Scones also use a bit more liquid than regular biscuits, which should make them a bit more cake-like in their consistency. While biscuit recipes may or may not call for sugar, scones typically use sugar, but not as much as sweetened biscuits.""
""Scones originated in Scotland and were made with oats. The dough would be pressed into a round and then cut into wedges, and cooked on a griddle. While scones may contain dried raisins or currants, they are traditionally not made with other ingredients that have become de rigueur in many pastry and coffee shops.""
~~~~~~~~~~~~~~~~~~~~~
Well, that's what they say....whoever "they" are ... on any given day.
This recipe is from Baker Bettie...who I've never really seen or heard before this recipe... but I'll go back to her YouTubes now just to see what else she may have that is of interest.
Because this one reeeellly worked.
I cut them with my little brother's cookie cutter that he made at school in 'shop class' as they used to call it. It was a lot of years ago.
It is 2 3/8 inches across and. only 1 inch high..so I know I cut them out at "patted to one inch high" as suggested. And, look at how big they got! I measured and they are now 2 inches high!
Very tasty... and, I am ashamed to admit that I ate 3 yesterday ... yup....3 whole GIANT biscuits. Not all at one sitting..but, you know......during my day... my husband looked quite smug as he had his second and declared that he was going to stop at two.
So...today....I'm going to steel myself .... stand firm...and, deny myself seconds .....and thirds. I'm only having ONE .... and, that's it !!
Let's see how long that resolve lasts... although, as we all know...biscuits are usually best straight from the oven anyway, or at least ..eaten on the same day as baked. But, I could always wrap one in a paper towel and gently nuke it in the microwave and it will be as soft and wonderful as yesterday........
Here is the link to her page and method and Youtube on that page.
Big, fluffy biscuits...
Honestly, these are the best 'biscuits' I've ever made.
(Scones to the Brits) ..and, I found this info so we can all try to figure out the difference. ~~~~~~~~~~~~~~~~~~~~~
"" In the book Baking With Julia, based on the PBS series hosted by Julia Child, Dorie Greenspan says that "[Scones] are made in a manner similar to biscuits and, in fact, share biscuits' buttery-layered texture, but their name, their shape, and the fact that they're served with tea rather than gravy, lift them to the level of fancier fare.""
""A closer look, however, suggests that the difference is not quite so superficial. Scones tend to be richer, frequently including both eggs and cream in the recipe, though not always. Some biscuit recipes will enrich the dough with eggs, but use milk or buttermilk instead of cream. Scones also use a bit more liquid than regular biscuits, which should make them a bit more cake-like in their consistency. While biscuit recipes may or may not call for sugar, scones typically use sugar, but not as much as sweetened biscuits.""
""Scones originated in Scotland and were made with oats. The dough would be pressed into a round and then cut into wedges, and cooked on a griddle. While scones may contain dried raisins or currants, they are traditionally not made with other ingredients that have become de rigueur in many pastry and coffee shops.""
~~~~~~~~~~~~~~~~~~~~~
Well, that's what they say....whoever "they" are ... on any given day.
This recipe is from Baker Bettie...who I've never really seen or heard before this recipe... but I'll go back to her YouTubes now just to see what else she may have that is of interest.
Because this one reeeellly worked.
I cut them with my little brother's cookie cutter that he made at school in 'shop class' as they used to call it. It was a lot of years ago.
It is 2 3/8 inches across and. only 1 inch high..so I know I cut them out at "patted to one inch high" as suggested. And, look at how big they got! I measured and they are now 2 inches high!
Very tasty... and, I am ashamed to admit that I ate 3 yesterday ... yup....3 whole GIANT biscuits. Not all at one sitting..but, you know......during my day... my husband looked quite smug as he had his second and declared that he was going to stop at two.
So...today....I'm going to steel myself .... stand firm...and, deny myself seconds .....and thirds. I'm only having ONE .... and, that's it !!
Let's see how long that resolve lasts... although, as we all know...biscuits are usually best straight from the oven anyway, or at least ..eaten on the same day as baked. But, I could always wrap one in a paper towel and gently nuke it in the microwave and it will be as soft and wonderful as yesterday........
Here is the link to her page and method and Youtube on that page.