A classic recipe for tender, biscuit-style shortcakes, perfect for creating individual desserts. These lightly sweetened pastries are the ideal base for fresh strawberries and whipped cream.
Author
Unknown
Recipe
| Measurements | Ingredients |
|---|---|
| 2 Cups | All-Purpose Flour |
| 3 Tablespoons | Sugar |
| 2 Teaspoons | Baking Powder |
| ¾ Teaspoon | Salt |
| ½ Cup | Shortening or Butter, cold |
| ⅔ Cup | Milk |
Instructions
- Preheat your oven to 450°F.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Cut in the cold shortening using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
- Add the milk all at once and stir with a fork until a soft dough forms.
- Turn the dough out onto a lightly floured surface and gently knead 5-6 times, just until it comes together.
- Pat or roll the dough to a ½-inch thickness.
- Cut out rounds with a 3-inch cookie or biscuit cutter. Place them on an ungreased baking sheet.
- Bake for 12-15 minutes, or until golden brown.
- To serve, split the warm shortcakes and fill with sweetened fruit and whipped cream.
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