On 21 Oct 2005 05:47:55 +0200, Wayne Boatwright
> wrote:

>Terry, I often use a "cream biscuit" dough for topping a cobbler. If
>you've not made them, cream biscuits are unusually light and delicate. For
>cobbler, I would increase the sugar to 3-4 tablespoons.

Ah, yes - makes perfect sense to use a cream biscuit, although I like
your proportions better than the recipe I have, which is the one that
is way too dense.

Thanks.

Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA

"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines

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