Quote:
Originally Posted by Patricia
I believe that American biscuits are rather like the English scones.
One thing to remember is to preheat the oven. They need to go into a hot oven at once, as soon as the dough is mixed. This is because the raising agent is activated as soon as the mixture is moist. And they won't rise properly if the oven is cool.
So I always turn the oven on, do something else for ten minutes, then grease the baking tray, then measure the ingredients. That way everything seems to work fairly well.
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Mmm, scones. I found a French recipes (with ingredients I can recognize, lol) and downloaded it for later. Now I'm feeling hungry
