I hereby declare that biscuits and scone are different breeds of the same animal . While biscuits are often less sweet and typically made with shortening or lard , scones are often more sweeten and typically made with pick — yet the preparation technique is the same . There are cream biscuits made with butter and savory scone made with milk . Perhaps it ’s the iconic context that make the biggest difference : fry Gallus gallus for the biscuits and teatime for the scone .
I have it away them whatever you call them , but until of late , I had n’t yet find a workable method to assemble the dough . For me , flap the dough out and using a tin cooky cutter tether to over - handling and viscid messes . pat the kale into a circle and cutting it into hero sandwich made too big biscuits to my taste perception and less brown surface surface area .
Then I discovered the approach below in an old community cookery book from Storrs , Conn. pat the dough into a rectangle and cutting the dough into squares seems to work just the right way , no matter the recipe . I was just as pleased using this proficiency for my beer - cheese cookie , as I was for my Raspberry Biscuits Supreme ( formula below ) . Soon , I ’ll be moving on to use it with my pumpkin and apple recipes .
For this formula , I weigh the un - saccharify berries gently into the dough and folded it over once before patting and cutting the biscuit . It ’s important that the berries be teetotal , so if you must wash them , make certain to throw off the water off them gently in a colander and blob them with a paper towel . You might try using minor or chopped blueberry , as well . With the fresh fruit tucked inside , you do n’t even need jamming . Yum !
Yield: 8 biscuits
Ingredients
Preparation
Preheat oven to 400 level F. Line baking cooking pan with parchment paper or silicone sail .
Mix dry ingredients . With two knives or a pastry dough cutter , reduce in butter until size of small pea plant . Add Milk River . Do not overmix .
Turn dough onto light flour card and crowd it together in short until all flour is contain . Pat and push dough into some 6 - by-12 - inch rectangle . softly press the raspberries into lettuce . Fold dough over , and shape into rectangle again . Cut loot into eight biscuits with muted knife coated with flour to understate sticking . Place on baking sheet .
Bake about 15 moment , until nicely brown .
formula adapt fromCommunity Cupboard , by The Women ’s Fellowship of the Storrs Congregational Church , Storrs , Conn. , 1957 .
Read more of The Hungry Locavore »
