PERFECT SHORTCAKE BISCUITS
These are delicious! I had written them down years ago and only tried them for the first time tonight. Light, deliciously 'cakey' and special for scrumptious summer shortcake. I hope you like it as much as I did!
Provided by KitchenCraftsnMore
Categories Quick Breads
Time 22m
Yield 12 biscuits
Number Of Ingredients 7
Steps:
- Combine dry ingredients in medium bowl.
- Add shortening, and cut into dry ingredients.
- Add milk and egg yolk together, and mix just until all dry ingredients are moistened.
- Dump out onto a lightly floured surface and knead about 4-5 times (very lightly!) and pat dough into a 1/3 inch thickness.
- Use a cookie cutter to cut out shapes.
- Bake on lightly greased cookie sheet for 10-15 minutes, or until golden brown.
- Serve with berries or other cut fresh fruit and sweetened whipped cream.
- Yum!
Nutrition Facts : Calories 139.3, Fat 5.3, SaturatedFat 1.5, Cholesterol 15.7, Sodium 225.6, Carbohydrate 20.1, Fiber 0.6, Sugar 3.2, Protein 2.8
SANDRA'S SHORTCAKE
Steps:
- Preheat oven to 350 degrees F.
- Unroll biscuits, place on baking sheet and bake in the oven according to directions.
- Meanwhile, in a medium bowl, combine the strawberries and half of the sugar. Let stand for 1 hour to meld flavors.
- In a small bowl, combine remaining sugar and cinnamon.
- Remove biscuits from oven; split the biscuits and dredge in cinnamon sugar; place on serving plate. Top biscuits with macerated strawberries.
- Place whipped topping in a bowl and fold in the sour cream. Garnish shortcakes with a dollop of whipped topping mixture.
PERFECT BERRY SHORTCAKES
You don't need a food processor, pastry cutter, rolling pin or cookie cutter to make these sweet biscuits. This shortcake recipe I've developed yields a simple, foolproof biscuit that's crisp yet delicate.
Provided by USA WEEKEND columnist Pam Anderson
Categories Desserts Cakes Shortcake Recipes
Yield 6
Number Of Ingredients 13
Steps:
- Adjust oven rack to lower-middle position and preheat to 425 degrees. Mix flour, salt, baking powder and 3 Tbs. sugar in a medium bowl. Grate 2 Tbs. of the butter on the coarse holes of a box grater into dry ingredients; toss to coat. Repeat grating and tossing with remaining butter. Combine egg and half-and-half; pour into flour mixture. Toss with a fork to form large clumps. Lightly press clumps into a ball; add a teaspoon more half-and-half to the bowl if dough won't come together.
- Turn dough onto work surface; press into an 8-by-4- to 5-inch rectangle. Cut into 6 squares, placing them 1 inch apart on a small baking sheet. (Can be refrigerated up to 2 hours before baking.) Before baking, brush tops with optional egg white for a particularly attractive sheen. Sprinkle with remaining 2 Tbs. sugar. Bake until golden brown, about 12 to 14 minutes. Let cool until warm, 5 to 10 minutes.
- Mix thawed and fresh berries with sugar in a bowl; let stand until sugar dissolves. With a hand mixer, beat cream to soft peaks, gradually adding 1 Tb. sugar, then vanilla.
- Split each cake crosswise; spoon a portion of berries over each cake bottom, then a dollop of whipped cream over berries. Cap with cake top and serve immediately.
Nutrition Facts : Calories 669.4 calories, Carbohydrate 85.6 g, Cholesterol 133.5 mg, Fat 34 g, Fiber 8.2 g, Protein 8.6 g, SaturatedFat 20.6 g, Sodium 592.4 mg, Sugar 44.3 g
SHORTCAKES (ROBIN'S BEST BISCUITS)
Wonderfully tender cakes--with the sugar, a perfect base for berry or peach shortcake; without the sugar and with a bit more salt, a great biscuit.
Provided by Chef Kate
Categories Breads
Time 30m
Yield 8 biscuits
Number Of Ingredients 7
Steps:
- Pre-heat oven to 400 degrees F.
- Line baking sheet with parchment paper.
- Combine flour, sugar, baking powder and salt in a large bowl.
- Add butter and rub it in with fingertips until mixture resembles coarse meal.
- Whisk milk and egg together in a small bowl.
- Add milk mixture to dry ingredients, stirring til dough forms and turn dough out onto lightly floured board.
- Knead gently, about five turns and pat dough into 6" x 4" rectangle.
- Cut into 8 rounds and arrange on baking sheet, separated by about 2".
- Bake about 13 minutes or til tester comes out clean.
Nutrition Facts : Calories 258.9, Fat 12.9, SaturatedFat 7.8, Cholesterol 58.5, Sodium 225.9, Carbohydrate 31.3, Fiber 0.8, Sugar 7.2, Protein 4.6
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