Friday, 14 June 2013
So here you are: homemade from scratch Shortcakes...I might add a couple tbsp of shortening next time, or use cream instead of milk. I also may have over baked them a tad - I suggest checking on them about 12 minutes in, or reducing the oven temperature a bit.
2 cups all purpose flour, sifted
1 tbsp baking powder
3 tbsp sugar
1/2 tsp salt
1/2 cup butter, cold and cubed
3/4 cup milk or cream
Combine flour, baking powder, sugar, and salt. Add in cubed butter and mix together, breaking down the butter cubes with your hands until pea-sized. Make a well in the middle and pour in the milk or cream, mixing with a fork until just combined. Form a ball of dough and turn out onto a well floured surface, kneading dough only 2-3 times. Don't overwork the dough. Flatten into a rectangular disc about 3/4 inch thick and cut into squares or use a floured round biscuit cutter.
The recipes I used said to put it on a greased cookie sheet with foil on it, but I just used a non-stick cookie sheet and it was fine. Brush with milk and sprinkle with sugar. Bake at 425 degrees for about 12-15 minutes or until done.
Slice in half with a serrated knife and serve with desired amount of sliced strawberries and whipped cream!