10 points to the best answer!
Answers:
id be a bourbon
cos im gloom and creamy and you can dip me all morning and i wont go floppy
ocean.
I would be a chedder bay biscuit, mmmmmh never try to seperate a women from her cheese, the soft flakiness and seasoned garlic butter brushings is HEAVEN!!
Buttermilk, because I can be a bit of a flake. :)
Ginger nut -LOL!
I would be the Garibaldi biscuit.
"Revolutionary biscuits of Italy / Rise up out of your box! / You hold nothing to lose but your wafers / Yum yum yum yum yum!"
A hybrid of fruit shortcake an digestive beside a custard cream an jammy dogger center. Oh an hob nobs, its that salty holiness!
When you say "biscuit," are you chitchat about the English or the American use of the possession?
If you're English, then my favorite biscuit is chocolate chip, fresh out of the oven.
If you're American, my favorite biscuit are those little Cheddar wonders they serve at Red Lobster.
This species:
BUTTERMILK YEAST BISCUITS
2 tablespoons warm marine
1 tablespoon active dry yeast
2 1/2 cups sifted all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon brackish
1/3 cup sugar
1/2 stick melted butter
7/8 cup buttermilk
Place heat water contained by small bowl
Dissolve yeast in a small bowl of heat water next to a pinch of sugar and flour. Set aside for 10 minutes until bubbles begin to form.
In a food processor or blender, attach flour, baking soda and sugar. Process to distribute dry ingredients together well.
Add shortening and pulse until mixture is crumbly, resembling coarse cornmeal. Pour in buttermilk and yeast mixture.
Turn dough out onto a delicately floured board and knead together 2-3 times. Pat out or roll to a thickness of 1 inch.
Using a biscuit cutter, cut dough into 2 1/2 inch rounds and place on a baking sheet. Allow to rise for 30 minutes surrounded by a warm place.
Bake contained by a preheated 400°F degree oven 15-20 minutes or until golden brown.
Makes in the region of 18.
Because they are just so accurate
I would be a "your question sucks" biscuit.
Buttermilk, its so country! and they chew so damn good. everytime i bite into one it brings me rear legs to my southern roots!
A cream cracker :)
I'd have to be a rich tea because they don't trade name poor coffee biscuits
I would be a buttermilk biscuit from Popeyes because I am very sweet and spicy.
2 points thanks
British digestive biscuits: they get me think of England...(I'm italian...)
A shortbread biscuit, because everyone loves them
I'd be a shortbread because they are lip-smacking and buttery, and, like me, short.
McVitie's plain chocolate digestive obviously. Is there any other worthy of the signature?
Dark, smooth, versatile and in recent times a little bad - how could I be anything else?
I'd be a plain sweet home made biscuit, because thats the kind of guy I am.
More Questions & Answers...
Answers:
id be a bourbon
cos im gloom and creamy and you can dip me all morning and i wont go floppy
ocean.
I would be a chedder bay biscuit, mmmmmh never try to seperate a women from her cheese, the soft flakiness and seasoned garlic butter brushings is HEAVEN!!
Buttermilk, because I can be a bit of a flake. :)
Ginger nut -LOL!
I would be the Garibaldi biscuit.
"Revolutionary biscuits of Italy / Rise up out of your box! / You hold nothing to lose but your wafers / Yum yum yum yum yum!"
A hybrid of fruit shortcake an digestive beside a custard cream an jammy dogger center. Oh an hob nobs, its that salty holiness!
When you say "biscuit," are you chitchat about the English or the American use of the possession?
If you're English, then my favorite biscuit is chocolate chip, fresh out of the oven.
If you're American, my favorite biscuit are those little Cheddar wonders they serve at Red Lobster.
This species:
BUTTERMILK YEAST BISCUITS
2 tablespoons warm marine
1 tablespoon active dry yeast
2 1/2 cups sifted all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon brackish
1/3 cup sugar
1/2 stick melted butter
7/8 cup buttermilk
Place heat water contained by small bowl
Dissolve yeast in a small bowl of heat water next to a pinch of sugar and flour. Set aside for 10 minutes until bubbles begin to form.
In a food processor or blender, attach flour, baking soda and sugar. Process to distribute dry ingredients together well.
Add shortening and pulse until mixture is crumbly, resembling coarse cornmeal. Pour in buttermilk and yeast mixture.
Turn dough out onto a delicately floured board and knead together 2-3 times. Pat out or roll to a thickness of 1 inch.
Using a biscuit cutter, cut dough into 2 1/2 inch rounds and place on a baking sheet. Allow to rise for 30 minutes surrounded by a warm place.
Bake contained by a preheated 400°F degree oven 15-20 minutes or until golden brown.
Makes in the region of 18.
Because they are just so accurate
I would be a "your question sucks" biscuit.
Buttermilk, its so country! and they chew so damn good. everytime i bite into one it brings me rear legs to my southern roots!
A cream cracker :)
I'd have to be a rich tea because they don't trade name poor coffee biscuits
I would be a buttermilk biscuit from Popeyes because I am very sweet and spicy.
2 points thanks
British digestive biscuits: they get me think of England...(I'm italian...)
A shortbread biscuit, because everyone loves them
I'd be a shortbread because they are lip-smacking and buttery, and, like me, short.
McVitie's plain chocolate digestive obviously. Is there any other worthy of the signature?
Dark, smooth, versatile and in recent times a little bad - how could I be anything else?
I'd be a plain sweet home made biscuit, because thats the kind of guy I am.
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