This week's French Friday with Dorie had me a little confused by the word "biscuits". You see, in Australia, a biscuit is a cookie, and a scone is an American biscuit. Accordingly, I was anticipating savoury cookies, not savoury scones.
That said, these were quick and easy to make. Dorie suggested a 1 1/2 inch cutter for the scones, so I used the top off my cinnamon bottle to make tiny 1 1/2 inch biscuits. They rose quite well, although that is not evident from the photo.
These are pleasant little treats which would probably go down well at a cocktail party on their own, or if made bigger in diameter, spread while hot with a smear of butter or margarine.
You can find the recipe in Around My French Table, or online here. I made the recipe as stated, except that I used my trusty pastry cutter to rub the flour into the butter - so much easier and less messy.
Check out what the other Dorie cooks though of these biscuits at the LYL section of the FFwD website when it is Friday in the US.
