On Mon 24 Oct 2005 07:57:17p, Terry Pulliam Burd wrote in
rec.food.cooking:

> 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.

You're welcome! Hope it works well for you.

--
Wayne Boatwright *¿*
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