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Lisa Shock

Lisa Shock

8 minutes ago, DiggingDogFarm said:

 

That's interesting.

My mother and maternal grandmother made lots of drop biscuits—very frequently.

I've literally eaten thousands of them.

I've never experienced one even remotely like that.

They were always VERY tender and 'fluffy.'

My mom still makes them.

 

Sorry, I was using technical jargon. They are tougher (pastry chef slang for have more structure) than cake. Not that a person eating one would think of it as being actually tough. They need to have structure. If they were as soft as cake interior they would be difficult to split, butter, and eat out of hand.

Lisa Shock

Lisa Shock

4 minutes ago, DiggingDogFarm said:

 

That's interesting.

My mother and maternal grandmother made lots of drop biscuits—very frequently.

I've literally eaten thousands of them.

I've never experienced one even remotely like that.

They were always VERY tender and 'fluffy.'

My mom still makes them.

 

Sorry, I was using technical jargon. They are tougher (pastry chef slang for have more structure) than cake. Not that a person eating one would think of it as being actually tough. They need to have structure if they were as soft as cake interior they would be difficult to split, butter, and eat out of hand.

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