Posted Tue Feb 12, 2013 2:01PM
jean, Biscuits to us in the U.S. are definitely more scone-like in consistency... nothing like your McVitie's digestive biscuits! Tho I think of scones as being a little sweet, with a bit of sugar added. American biscuits aren't traditionally made with sugar--just flour, baking powder, shortening and buttermilk or another liquid.
Posted Tue Feb 12, 2013 3:00PM
Thanks, Sharri - I got there in the end, or somewhere close!
Posted Thu Feb 14, 2013 10:26AM
Posted Thu Feb 14, 2013 10:40AM
Posted Thu Feb 14, 2013 2:35PM
I just pass along what I'm given!...
I do know that starting with the August issue, for which I'll post recipes in late June, they're going to start themed recipe departments. We'll all have to wait to see what the recipes are, of course, but I do know that the August theme is Fresh Veggies--what to do with your garden bounty. And September's theme will be a Southern cooking mainstay, Shrimp and Grits (known as polenta to our non-North American contributors).
Posted Fri Feb 15, 2013 5:35AM
Posted Fri Feb 15, 2013 5:49AM
Posted Sun Feb 17, 2013 6:44AM
Posted Tue Feb 19, 2013 2:18PM
Wow! You all went to town. Thank you so much!! Alas, we can't use all of them, but we had some tough decisions to make this month.
These are the photos we're using...
St. Paddy's Cabbage Dinner - Fudio - 23042654
Ruth's Refrigerator Cookies - caelmi - 23053783
Shamrock Biscuits - jeangill - 23156026
Hyatt's Apple Coleslaw - LeeAnnWhite - 23115592