Quick Breads: Biscuits and Scones
Code: CW22047
Dates: November 12, 2019
Meets: 6:00 PM to 9:00 PM
Sessions: 1
Location: Lower Merion High School
Course Fee: $59.00
Sorry, we are no longer accepting registrations for this course. Please contact our office to find out if it will be rescheduled, or if alternative classes are available.
Bread making doesn’t need to be time consuming. Using quick bread recipes, you can whip up some flaky biscuits and savory scones in no time at all - so easily even kids can do it. In this hands-on class, learn how to make a variety of biscuits you can serve at dinner or use for breakfast sandwiches and buttery scones like those studded with blueberries and lemon rind, white chocolate and dried cranberries, birthday cake sprinkles or cheddar cheese and walnuts. Sample the results and take home the recipes.
Dianne Dillman
Chef Dianne graduated from the Culinary Institute of America in Hyde Park, New York in their first class to admit women. She's been a chef at three and four star restaurants, a caterer, a food purchaser and a baker. Chef Dianne loves pie so much she's been known to spend the day foraging in the woods for black and red raspberries for them and even to steal apples from the neighbor's tree for them!butterbaker@yahoo.com
