Recipe For Homemade Shortcake Biscuits

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BISCUIT STRAWBERRY SHORTCAKE



Biscuit Strawberry Shortcake image

This biscuit strawberry shortcake is the perfect ending to any meal. Homemade biscuits and fresh berries shine in this classic dessert. -Stephanie Moon, Boise, Idaho

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 8 servings.

Number Of Ingredients 9

2 cups all-purpose flour
3 tablespoons sugar, divided
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup cold butter
1 cup milk
2 pints strawberries, chopped
1 tablespoon orange juice
1-1/2 cups whipped topping

Steps:

  • In a large bowl, combine flour, 2 tablespoons sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Gradually stir in milk until a soft dough forms. , Drop the dough by heaping tablespoonfuls into 8 mounds on a lightly greased baking sheet. Bake at 425° for 12-15 minutes or until lightly browned. Cool on a wire rack. , Meanwhile, place strawberries, orange juice and remaining 1 tablespoon sugar in a bowl; toss gently. Split shortcakes in half horizontally. Place bottom halves on serving plates; top with whipped topping and strawberries. Replace shortcake tops.

Nutrition Facts : Calories 261 calories, Fat 10g fat (6g saturated fat), Cholesterol 19mg cholesterol, Sodium 372mg sodium, Carbohydrate 38g carbohydrate (12g sugars, Fiber 2g fiber), Protein 5g protein.

PERFECT SHORTCAKE BISCUITS



PERFECT Shortcake Biscuits image

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

2 cups flour
4 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons sugar
4 tablespoons shortening
2/3 cup milk
1 egg yolk, well beaten

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

OLD-FASHIONED SHORTCAKE



Old-Fashioned Shortcake image

This is a fabulous old-fashioned recipe given to me by a friend. It was her mother's recipe and it is the best shortcake. It sops up all the juice and the touch of nutmeg sends it over the top. My very favorite recipe for strawberry shortcake!

Provided by Jennifer Kuchnicki Merzlicker

Categories     Desserts     Cakes     Shortcake Recipes

Time 1h

Yield 8

Number Of Ingredients 8

2 cups all-purpose flour
1 cup white sugar
4 teaspoons baking powder
½ teaspoon salt
¼ teaspoon ground nutmeg, or to taste
½ cup butter
1 egg
⅓ cup milk

Steps:

  • Preheat an oven to 450 degrees F (230 degrees C). Grease an 8-inch baking pan.
  • Sift flour, sugar, baking powder, salt, and nutmeg in a large bowl. Cut in butter with a knife or pastry blender until the mixture resembles coarse crumbs. Beat egg and milk in another bowl; stir into flour mixture until batter is just blended. Spread batter in the prepared baking pan.
  • Bake in preheated oven until golden, about 15 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 326.9 calories, Carbohydrate 50.1 g, Cholesterol 51.8 mg, Fat 12.6 g, Fiber 0.9 g, Protein 4.4 g, SaturatedFat 7.7 g, Sodium 483.4 mg, Sugar 25.6 g

SWEET BISCUITS FOR BREAKFAST OR SHORTCAKE



Sweet Biscuits for Breakfast or Shortcake image

I wanted a sweet biscuit, but found that the more sugar I used, the heavier they would be. I started experimenting with a basic rolled biscuit recipe from The Joy of Cooking, and came up with this. The way you handle the dough is important, and be sure to use a sharp cutter to cut the rounds, so all of the edges puff up. A preheated oven and an insulated cookie sheet are necessary. If you don't have an insulated sheet, put two regular sheets together. Recipe is easily doubled. I've served this as shortcake with strawberries and whipped cream, and we also like it at breakfast with apple jelly.

Provided by Loves2Teach

Categories     Breads

Time 35m

Yield 9 serving(s)

Number Of Ingredients 7

2 cups all-purpose flour (I measure by fluffing up the flour, then dipping the metal cup into the canister and shaking the flo)
1/4 cup all-purpose flour, for patting out the dough
1 teaspoon regular table salt
1 tablespoon baking powder
3/4 cup powdered sugar
1/4 lb ice cold unsalted butter, if you have european style butter,use that
3/4 cup half-and-half

Steps:

  • Preheat oven to 400, I place a rack in lowest position in the oven.
  • Combine dry ingredients.
  • Cut in butter.
  • Stir in liquid until it just begins to pull from the sides- it will be pretty moist.
  • Spread 1/4 C flour on a pastry board and dump the dough onto the flour.
  • Gently turn the dough until all sides are covered with flour.
  • Knead by gently rubbing the dough into the flour, a scant 8 to 10 turns.
  • Pat the dough into a 1 inch thich slab.
  • Cut into rounds with a sharp round biscuit cutter- I use a 2 1/2 inch cutter-- you can push the scraps together to make room to cut a few more, try not to knead it too much.
  • Place on insulated cookie sheet about 1/2 inch apart.
  • Put in HOT oven and bake for 12- 15 minutes.
  • You can test by lifting the top layer of the center biscuit; if it's done it will look dry inside and the edges will be golden.
  • (I get 9 biscuits when I use a 2 1/2" cutter).

Nutrition Facts : Calories 270.1, Fat 12.8, SaturatedFat 8, Cholesterol 34.6, Sodium 389.9, Carbohydrate 35.1, Fiber 0.8, Sugar 9.9, Protein 3.9

SHORTBREAD



Shortbread image

Try making these easy, buttery shortbread biscuits for an afternoon activity with the kids. This recipe also works with chocolate chips or orange zest added the shortbread dough.

Provided by BBC Food

Categories     Cakes and baking

Yield Makes 20-24 shortbread

Number Of Ingredients 3

125g/4oz unsalted butter, softened
55g/2oz caster sugar, plus extra to finish
180g/6oz plain flour

Steps:

  • Preheat the oven to 190C/170C Fan/Gas 5.
  • Beat the butter and the sugar together until smooth.
  • Stir in the flour to get a smooth paste. Turn on to a work surface and gently roll out until the paste is 1cm/½in thick.
  • Cut into shortbread rounds or fingers and place onto a baking tray. Sprinkle with caster sugar and chill in the fridge for 20 minutes.
  • Bake in the oven for 15-20 minutes, or until pale golden-brown. Set aside to cool on a wire rack.

STRAWBERRY SHORTCAKE



Strawberry Shortcake image

Make drop cream biscuits and sandwich them with fresh juicy strawberries and whipped cream for the perfect summer dessert.

Provided by Dorothy Kern

Categories     Dessert

Time 45m

Number Of Ingredients 9

2 cups (248g) all purpose flour
2 ½ teaspoons baking powder
1/2 teaspoon salt
2 tablespoon granulated sugar
1 ½ cups (356ml) heavy whipping cream (plus more to make whipped cream)
5 cups (625g) sliced strawberries
3 tablespoons sugar
Juice of 1/2 lemon
Whipped cream (for topping)

Steps:

  • Preheat oven to 425°F. Line a cookie sheet with parchment paper or a silpat baking mat.
  • Whisk flour, baking powder, salt and sugar in a large bowl.
  • Add the heavy whipping cream and stir with a wooden spoon or spatula until the dough comes together. It should become a thick dough and if needed, use your hands to finish working it together.
  • Using two spoons, scoop out and drop biscuits on prepared cookie sheets. Depending on size, you'll get about 8 biscuits, unless you want them smaller.
  • Bake for about 14-16 minutes, or until the tops and bottoms are golden brown and the biscuits are cooked through. I recommend rotating the pan halfway though baking for even cooking. Cool biscuits before serving.
  • While the biscuits are baking (or about 30 minutes before serving shortcakes), place the strawberries in a medium sized bowl and toss with sugar and lemon juice. The berries will become juicy as they sit.
  • For serving: cut each biscuit in half. Top bottom with some berries and some fresh whipped cream or whipped topping. Place the top of the biscuit back on top and serve.

Nutrition Facts : ServingSize 1 shortcake, Calories 327 kcal, Carbohydrate 40 g, Protein 5 g, Fat 17 g, SaturatedFat 10 g, Cholesterol 61 mg, Sodium 165 mg, Fiber 3 g, Sugar 12 g

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