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.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment