ellameena's flour recommendations were right on the mark, though I haven't been able to find the brand she suggested. (White Lily, if anyone in the greater PDX metropolitan area has spotted it somewhere.)Today I used Pillsbury cake flour, and substituted 25% of the butter with bacon grease. If I'd remembered to cut the added salt, because of the bacon grease's inherent salt, they would have tasted close to perfect.
All I need now is to fool with the leavening a little to see if I can make them rise a bit more. Also, the bacon grease makes the dough taste slightly funny, if you're a nibble-as-you-go cook like I am.
We had bacon and fried eggs with, the eggs topped wet in the pan with a bit of curry powder, dried mustard and ground pepper.
Green shortly.
