Cookaholics Bulletin Board

Amy,

The Brazillians actually grill chunks of argentine parm over a charcoal fire. As well as coating tenderloin in parm and grilling that.

There's also fried cheese wafers.

As for the cream ... ice cream suggest itself ... as well as making your own brie.

Snicker. And, agree....


Oh yum.

Amy

Jean,

I looked at the biscuit recipe, and dang, that's nothing but a scone in a biscuit disguise. But, it inspired me to make scones! They are in the oven as we speak. Thanks!

Amy

Amy- lol.
Out of curiousity, what is the difference? I think of biscuit as something to eat with savoury dishes and scones as sweet, but I'm sure there's a more precise definition.

There's actually not a lot of difference when you're talking about cream biscuits. Mostly, the amount of sugar in each. I made cranberry scones, although you can certainly make cheese scones as well.

Typically though, biscuits are made with butter, whereas scones are made with cream.

Amy

I checked my English cookbooks against my Southern cookbooks and almost to a T, scones are biscuits with eggs in the batter. I make cream biscuits with cream and selfrising flour and can eat the whole dozen by myself.
fitzie

I took a baking class last week at the Whole Foods bakehouse and while we were there the baking gremlins were making the cheese crisps they sell by the bag. Just grated parmesian spread in a thin layer on a silpat lining a sheet pan and baked at 350 for 15-20 minutes. When they were cooled,they just broke the sheet up and bagged it to send out to the stores.
I have done something similar, but form little mounds and bake so they come out looking like crackers and I use them like crackers.
I would think, if stored in an airtight container, they would have a fairly long shelf life.

Ilene

Fitzie,

I've only made cream scones, but yes, there are a number of recipes that contain eggs. Just as there are biscuit recipes that use butter for their fat vs. cream. Lots of ways to make them, and they are all tasty!

Amy

Amy,

Actually, is the create normal or ultrapasturized? If it's UHT cream, you can't ferment it (cheese) for anything.

Otherwise, after I get home I'll look up a recipe for a french-style cream cheese I made once which was terrific.

It's not UHT, so I'd love the recipe.

Amy