• grue@lemmy.world
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    6 days ago

    think of a thick round doughy scone, slightly salty and buttery

    If they’re made right, they’re close to cylindrical croissants.

    • agamemnonymous
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      6 days ago

      Every biscuit I’ve ever had has been way more dense than a croissant

      • grue@lemmy.world
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        6 days ago

        You should be able to tear the biscuit apart into thin layers that are only a little more dense than a croissant.