#BiscuitScience - Twitter Hashtag

BrendaR 🐦 @brenda_lakeland

about 2 years ago

#ExtremeDunking #PlungeNotDunk #BiscuitScience

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Bron Mathiesen @librarian_bro

over 3 years ago

@nettymess @mikeyh177 @qutlibrary @JCULibrary I support this endeavour! Let’s see how us northerners compare #biscuitscience

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Ms Gubbins @MsGubbins

almost 4 years ago

Did you know... The cows on Malted Milks face the opposite direction from the cows on chocolate malted milks. Sample size is small (probably larger than it should be given the need to dispose of the samples safely) but evidence is empirical. #SmallBeauties #BiscuitScience

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Engineering@Aston @AstonEPS

about 5 years ago

QF3 of the #BirminghamBiscuitCup Choc hobnobs vs shortbread. Apols, the #biscuitscience took a while today, this was a toughie... Maybe our last minute #facts will sway the last votes....

AstonEPS's tweet photo. QF3 of the #BirminghamBiscuitCup Choc hobnobs vs shortbread. Apols, the #biscuitscience took a while today, this was a toughie... Maybe our last minute #facts will sway the last votes.... https://t.co/bAWppoPxie

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Colleen Barry @CopyCurmudgeon

over 7 years ago

So! I’m not saying that mixing in some pastry flour recreates the effect of the South’s soft-wheat flour, but it does help mitigate the “hockey puck” consistency that the author of the original article mentions. Worthy of further experimentation, imo. #BiscuitScience

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Colleen Barry @CopyCurmudgeon

over 7 years ago

I enlisted Mr. C as a blind taste-tester. I handed him a chunk of each kind of biscuit without saying which was which. He immediately declared the 50-50 blend “way better.” #BiscuitScience

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Colleen Barry @CopyCurmudgeon

over 7 years ago

I really thought this was a null result. But when I tasted them, dang. The 100% all-purpose ones were chewy as heck. The 50-50 blend ones were way, way more tender. #BiscuitScience

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Colleen Barry @CopyCurmudgeon

over 7 years ago

OK, Twitter, I tried some biscuit science! I split a batch of biscuits in two and made half of them using just all-purpose flour like I usually do, and the other half I made using 50% all-purpose flour and 50% pastry flour, which has a lower gluten content. #BiscuitScience

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