Shortcake Biscuits

This is my mother's recipe for shortcake biscuits. Heap split biscuits with whatever sort of fruit you prefer and top with sweetened whipped cream. Small shortcakes with fruit are a great dessert, but larger ones make a fantastic breakfast. Strawberry shortcake is no sweeter than pancakes or waffles with syrup and makes for a happy morning surprise.

Shortcake biscuits
2 cups flour
2 tsp baking powder
1/2 tsp salt
1/4 cup sugar
1/4 cup butter in cubes
3/4 cup milk
Place dry ingredients in a food processor and pulse until blended. Add butter and pulse. Add milk and pulse until dough just comes together in clumps. Drop the dough on a greased baking sheet or a Silpat sheet on a baking sheet in 6 to 9 biscuits, patting a bit to flatten. If you are making the shortcakes for dessert make them smaller, if for breakfast they can be larger. Bake in a 425º oven for 12 minutes or until lightly browned. Split the biscuits and serve with lightly sweetened fruit and sweetened whipped cream.