Classic Individual Shortcakes
📜 Collection: UK | ✍️ Attribution: Unknown | 📂 Category: Desserts Discover how to bake tender, biscuit-style individual shortcakes from scratch, ideal for layering with fresh fruit and whipped cream. These lightly sweetened pastries bake up golden and flaky in just 15 minutes.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 15 mins | None | 8–10 shortcakes |
🔪 Key Equipment
- Large bowl
- Pastry blender
- Fork
- 3-inch biscuit cutter
- Baking sheet
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 2 Cups | All-Purpose Flour | Standard |
| 3 Tablespoons | Sugar | Granulated |
| 2 Teaspoons | Baking Powder | Fresh |
| ¾ Teaspoon | Salt | Fine |
| ½ Cup | Shortening or Butter | Cold |
| ⅔ Cup | Milk | Chilled |
Instructions
Step 1: Prep and Mix Dry Ingredients
- Preheat your oven to 450°F.
- In a large bowl, whisk together the 2 cups all-purpose flour, 3 tablespoons sugar, 2 teaspoons baking powder, and ¾ teaspoon salt until well combined.
Step 2: Cut in Fat and Add Milk
- Cut in the ½ cup cold shortening or butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
- Add the ⅔ cup milk all at once and stir with a fork until a soft, shaggy dough forms.
Step 3: Shape, Cut, and Bake
- 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 and place them on an ungreased baking sheet.
- Bake for 12-15 minutes, or until golden brown and fragrant.
- To serve, split the warm shortcakes and fill with sweetened fruit and whipped cream.
💡 Make-Ahead & Storage: Baked shortcakes can be stored in an airtight container at room temperature for up to 2 days, or frozen for up to 1 month.
Original Recipe Scan
