Is it possible to add a little clarified butter to a biscuit de savioe recipe that I plan to bake in a 9x2 deep single pan? I love the texture of the biscuit when baked in a thin sheet, and I wanted to see if anyone every tried incorporating a little butter to it. Could the structure collapse?

this is a good question. anyone?

I’ve never tried it, but it seems like it would be a lot like a genoise- closer/finer grained and more tender than a biscuit, but also shorter.  If you try it, please report back.