Ranee at Arabian Knits wrote:
>
> In article >, Arri London >
> wrote:
>
> > Ranee at Arabian Knits wrote:
> > >
> > > In article >, Arri London >
> > > wrote:
> > >
> > > > Scones shouldn't be as soft and doughy as the average American biscuit;
> > >
> > > I've never had soft and doughy biscuits unless they came from a can.
> > > Homemade biscuits are flaky.
> >
> > Never have I had a *flaky* biscuit all through the South. So no one down
> > there knows how to make a biscuit properly?
>
> Not to my taste! I ate biscuits in OK, and they weren't doughy
> either, but flaky, maybe heading toward crumbly. I haven't traveled
> extensively in the south, however. If doughy is a standard southern
> biscuit, then I wouldn't like it at all.
>


We may also be talking at cross purposes. Flaky, to me, means along the
lines of good pie crust. Plus flaky and crumbly are unrelated, in my
mind map. Of course, OK isn't the South anyway Don't think I ever had
biscuits there.