Baffled. For years have been using the James Beard shortcake recipe featured by the food magazines. Requires hard boiled egg yolk filtered into the mix. Lot of work...always wondered why. And, has the dough flattened so that rings can cut the muffins out. Bastes the shaped dough with butter instead of cream. Everything else the same. Yours come out rougher and better. Hmmm. What to do now.

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