This recipe appears in my American cookbook, still available, still full of amazing recipes and still you should go get it now! Perfect for gifting to your Thermo loving friends.
Whilst we call them scones in Australia, these biscuits American, are buttery, flaky scone-style biscuits, as opposed to the cookie-style biscuits that Aussies or Brits may dunk in tea, thus the name. Typically they are served alongside something savoury and at breakfast time. There is no sugar in the dough. I hope we are all on the same page and that these do not end up in your tea.
If you prefer biscuits with soft edges, place together on the baking tray so they are just touching. If you prefer crusty-edged biscuits, place a couple of centimetres apart. Optional, lightly brush the biscuits with melted butter, after they come out of the oven.
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