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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
The Perfect Biscuits
- 2 cups All-Purpose Baking Mix
- 4 tablespoons cold butter cut into ¼” pieces
- 1 egg, beaten
- raw sugar
- Preheat oven to 350 degrees.
- Add All-Purpose Baking Mix to bowl.
- With your fingers, gently work in the butter. The mixture should easily clump together. The butter should not be fully incorporated.
- 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.
- Brush tops of biscuits with beaten egg. If serving with jam or for shortcake, sprinkle tops with raw or large granulated sugar.
- Bake for 12-13 minutes.
- 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
- 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.
- 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).
- Slice warm biscuits in half. Place bottoms on a platter and top with half the whip cream.
- Top with berries or stone fruit, the other half of the whip cream and biscuit tops.
- Serve immediately.
- This recipe was entered in the contest for Your Best Recipe for When You Want It to Feel Like Fall