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
Ingredients
- The Perfect Biscuits
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2 cups
All-Purpose Baking Mix
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4 tablespoons
cold butter cut into ¼” pieces
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1
egg, beaten
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raw sugar
- Berry or Stone Fruit Shortcake
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3 cups
berries or sliced stone fruit
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3 tablespoons
sugar
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1 cup
heavy cream
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2 tablespoons
confectioners sugar
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6
biscuits
Directions
- The Perfect Biscuits
-
Preheat oven to 350 degrees.
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Add All-Purpose Baking Mix to bowl.
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With your fingers, gently work in the butter. The mixture should easily clump together. The butter should not be fully incorporated.
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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.
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Brush tops of biscuits with beaten egg. If serving with jam or for shortcake, sprinkle tops with raw or large granulated sugar.
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Bake for 12-13 minutes.
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Biscuits are best within a few hours after baking.
- Berry or Stone Fruit Shortcake
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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.
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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).
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Slice warm biscuits in half. Place bottoms on a platter and top with half the whip cream.
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Top with berries or stone fruit, the other half of the whip cream and biscuit tops.
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Serve immediately.
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