The Marketplace had a good crowd this morning.

We arrived after the contest was over and as the demonstration was beginning. On the way to join the group we met Jane, who offered us a roasted garlic-prosciutto-parmesan biscuit. Not a bad way to start the day, even if she didn't place.

Ms. Charboneau showed us the process for making her butter biscuits.

She was strict about the proportion of butter to margarine in the recipe -- 1 butter to 3 margarine -- the butter for richness and the margarine for flakiness.

She combined all ingredients in a stand mixer and gave it only a few turns, just two or three sprints of a second or so, creating a soft, sticky dough with large lumps of butter and margarine.

She turned that onto a floured board, and rolled, folded, turned and rolled again several times. When she was satisfied, she cut them about 3/4 inch thick.

Her product was flaky and rich, with a somewhat crispy bottom. Glenda and I thought they were just a little sweet to use with gravy, but that they'd be lovely with jams and jellies.