The Perfect Shortcake Recipe

By • September 14, 2016 0 Comments

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Author Notes: This shortcake recipe is quick, easy and can be used with a variety of fruits. What makes this cake special is the biscuit recipe, there has never been a more beautiful or tender biscuit. Palouse Brand

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Serves 6

The Perfect Biscuits

  • 2 cups All-Purpose Baking Mix
  • 4 tablespoons cold butter cut into ¼” pieces
  • 1 egg, beaten
  • raw sugar
  1. Preheat oven to 350 degrees.
  2. Add All-Purpose Baking Mix to bowl.
  3. With your fingers, gently work in the butter. The mixture should easily clump together. The butter should not be fully incorporated.
  4. Pour in ½ cup cold milk and fold it in. Wait a few seconds for the flour to fully absorb the milk. Add up to ¼ cup more milk if needed.
  5. Brush tops of biscuits with beaten egg. If serving with jam or for shortcake, sprinkle tops with raw or large granulated sugar.
  6. Bake for 12-13 minutes.
  7. Biscuits are best within a few hours after baking.

Berry or Stone Fruit Shortcake

  • 3 cups berries or sliced stone fruit
  • 3 tablespoons sugar
  • 1 cup heavy cream
  • 2 tablespoons confectioners sugar
  • 6 biscuits
  1. Place berries or sliced stone fruit in a bowl. Sprinkle with sugar and stir to coat. Set aside for an hour to draw out juices.
  2. Meanwhile, whip heavy cream and confectioners sugar to a medium-firm peak. Set aside in refrigerator until ready to assemble (whip cream will deflate slightly if left too long).
  3. Slice warm biscuits in half. Place bottoms on a platter and top with half the whip cream.
  4. Top with berries or stone fruit, the other half of the whip cream and biscuit tops.
  5. Serve immediately.

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