-=> Ben Collver wrote to Dave Drum <=-

 DD> That's more like what I know as "cobbler". Pies, in my world have a
 DD> bottom crust, cobblers do not.

 BC> From the original post on rec.food.cooking:

 > "Pie" in Swedish also covers crumble...

 BC> Sverige good!

And the Poms call their cookies "biscuits". But, we're 'Murricans, not
Swedes or Brits

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Whole Wheat Biscuit Mix - BHG
 Categories: Breads
      Yield: 48 Servings
 
      6 c  A-P flour *
      4 c  Whole wheat flour *
    1/3 c  Baking powder
    1/4 c  Sugar
      2 ts Salt
      2 c  Lard or Crisco shortening
 
  * It is permissible to play with proportions of white to
  whole-wheat up to just 10% white flour. Any less than 10%
  white flour does not seem to do well for some reason.
  ~ UDD
  
  In an extra-large bowl stir together flours, baking
  powder, sugar, and salt. Cut in shortening till mixture
  resembles coarse crumbs. Store in an airtight container.
  
  To use, bring mix to room temperature if frozen. Spoon mix
  lightly into a measuring cup; level off with a spatula.
  Continue as directed in variations.
  
  Makes about 12 cups.
  
  For a four biscuit batch of Basic Biscuits:
  
  Stir together 1 cup Biscuit Mix and 1/4 cup milk just till
  dough clings together. On a floured surface, knead dough
  gently 10 to 12 strokes. * Roll to 1/2" thickness. Cut
  with a 2 1/2" biscuit cutter. Place on an ungreased baking
  sheet. Bake in a 450§F/230§C oven 8 to 10 minutes or till
  biscuits are golden.
  
  Makes 4 biscuits.
  
  * Do not over-knead or you will get tough biscuits - AKA
  "sinkers". My Dad was a master at making biscuits and it
  really torqued my Mom's jaws that she couldn't do as
  well.   Bv)=
  
  Better Homes & Gardens 1954 Cookbook
  
  MM Format by Dave Drum
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

... Swedes. They goes right savage over dill.
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