[Magdalen] How?

[Sibyl Smirl]

On 7/22/16 5:52 PM, ME Michaud wrote:
> i'd always thought English biscuits were pretty much the same as American
> cookies.
>
> You're making them sound like biscotti, but can that be true?
>
> American biscuits are unyeasted bread rolls (baking soda and/or baking
> powder are the rising agents) and they tend to be firm on top but very soft
> in the center.

And more fat content than usual breads--more like pie crust or other 
flaky pastries, somewhere in between, except that the outside of real 
"pasties" appears to me to be plain bread dough, cooked of course.


-- 
Sibyl Smirl
I will take no bull from your house!  Psalms 50:9a
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