Then, by dint of hard pulling, we accomplished the whole distance

In England a Cookie is a particular type of biscuit, usually with either chopped nuts and/or chocolate chips in it; but all biscuits are not Cookies.

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they can't they hate it if u try they will bite so just get them spiders

Yes, but much less than brown chocolate.

When you're bakin' if yah biscuits crack, it means your ova bakin em u shood simply turn the heat down, u shood also grease em properly before baking em. its easy to make this mistake.. Hopes dis helpss.... Lol :)

It is an acidic leavening agent - it reacts with anything alkaline in the recipe, releasing CO2 and making the mixture rise.

88 calories. I'm so smart!

depends on the ingredients and types of the digestive. they are some digestive that each have 30 calories & they are good, others may have up to 60-70 calories which are high in sugar.

The one that is 30 calories which i only found in Iran is called Saghe Talaei.

taste good & healthy.

In most cases you can use regular sugar instead of caster sugar and the outcome will be similar (but not necessarily the same).

Cakes will end up heavier (and possibly grainier) with this substitution.

Meringues will end up very similar (although some recipes are designed for regular sugar, so use one of those rather than substituting).

For jam making. chutney etc.. and candy-making, regular sugar works better.

For custards, the substitution still works, but it's best to heat and dissolve the entire quantity of the sugar with the milk. (Whereas normally it's split 1:2, milk to egg yolks).

No, although biscuits may be sold in a pastry shop, they are not a type of pastry. A "pastry" has to contain some pastry to be a pastry. Pastry is generally designed to be light and crumbly, whereas biscuits are not.

Parle-G is a glucose biscuit made by Parle Products in India started in 1939. They are made from wheat flour, sugar, vegetable oil, invert sugar syrup, baking powder, milk, salt, emulsifiers and added flavors. They are processed on various machines including a Stephan mixer, rotary molders, oven, cooling conveyor and more.

You can do a small ammount of acting/modeling etc. but other than that I am not sure :D Hope it helped!

sliced pieces of bread

butter

garlic

mozzarella cheese (or any other type of cheese)

melt cheese

butter slices of bread

sprinkle garlic over them

scoop cheese onto bread

fry

If the biscuits are no more than a month expired, then yes, it is safe. If the biscuits are completely dehydrated and still inside the original package, then they are still safe to eat. If the biscuits are stored as instructed, then they will usually be safe to eat. Dry, room-temperature (68-72 degrees Fahrenheit) biscuits are a hostile environment to live pathogens like bacteria. Of course, any biscuits, no matter how old, may still hold endospores.
In short, if the biscuit does not show signs of having been affected by its surroundings (dampness, mold, dirt, et cetera) it is still safe to eat, far past the expiration date. however the chances of a biscuit not being affected by its environment are rare, if the biscuit has come packaged in a thin membrane like wax paper or certain plastics.
Biscuits are considered non-perishables for this reason.

You take the rolls of dough and lather egg yolk on the top of the uncooked biscuits with a BBQ brush. You can also add things to the tops of the biscuits by putting what you want on them ontop of the egg yolk. The egg yolk will act as a bonding agent helping the nut,berries,etc, to stick on top.

There is no reason you could not make biscuits from bread flour, but they would probably not be quite like old-fashioned Southern biscuits. Southern biscuits get their distinct texture from the fact that they are usually made with "soft" flour, i.e. flour ground from soft wheat (soft wheat is the only type of wheat that grew will in the South's climate so until modern times, soft flour was the only flour readily available in the South). Bread flour is "hard" flour. The biggest difference is protein content. Hard flour has more protein than soft flour.

The reason bread flour is so good for bread is because it makes a lot more gluten than all-purpose flour (a mixture of soft and hard flours). Gluten strands form a mesh through the dough, trap the gas released by yeast, and the dough rises. Soft flour has even less gluten than AP flour. Biscuits made with bread flour will probably taste similar, but have a little puffier texture than those made with soft flour. To minimize gluten formation work the dough as little as possible, pat or press the dough out (do not roll), and get them into the oven as soon as possible after shaping the biscuits.

I have been told that a mixture of 3 parts AP flour and 1 part cake flour can approximate a soft flour for biscuit baking.

In our area, (central NC), they can be purchased at Food Lion stores. I saw online earlier that they can be found at some Walmart stores as well.

It can be bad for them. They can either choke on it or be allergic to it. (Yes, cats CAN have allergies). Also, feeding them human food can develop into a bad habit. They may start to jump up on counters and tables eating human food. It's a waist of food and bad for their health.

the first biscuit was found in 7th century Persia A.K.A. Iran

You can use any favorite recipe with shortening, you just use 1/4 more than with pure shortening.

For a list of vegan biscuits, click on the related link below -