Self Rising Cream Biscuits For Shortcake Recipes

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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

SOUTHERN-STYLE BISCUIT SHORTCAKES



Southern-Style Biscuit Shortcakes image

Rich, melt-in-your-mouth shortcakes made with real butter and cream are split and filled with whipped cream and berries. Dessert doesn't get much better.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 35m

Yield 10

Number Of Ingredients 7

2 cups Gold Medal™ self-rising flour
2 tablespoons sugar
1/3 cup butter or margarine
3/4 cup half-and-half
1 cup whipping cream
1 tablespoon sugar
6 cups sliced fresh fruit or berries, sweetened to taste

Steps:

  • Heat oven to 450°F. Lightly grease large cookie sheet with shortening or cooking spray. In medium bowl, stir together flour and 2 tablespoons sugar. With pastry blender or fork, cut in butter until mixture looks like coarse crumbs. Add half-and-half; stir just until dry ingredients are moistened.
  • On lightly floured surface, knead dough just until smooth. Roll out dough to 1/2-inch thickness. Cut with floured cutter or knife into desired shapes. Place about 1 inch apart on cookie sheet.
  • Bake 9 to 12 minutes or until golden brown. Serve warm or cool.
  • In small bowl, beat whipping cream and 1 tablespoon sugar with electric mixer on high speed until soft peaks form. Split shortcakes; place on individual dessert plates. Fill and top each with fruit and whipped cream. Store in refrigerator.

Nutrition Facts : Calories 290, Carbohydrate 31 g, Cholesterol 50 mg, Fat 3, Fiber 2 g, Protein 4 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 10 g, TransFat 1/2 g

CHEF JOHN'S CLASSIC STRAWBERRY SHORTCAKE



Chef John's Classic Strawberry Shortcake image

For this strawberry shortcake recipe, I modified the way my grandfather made his and used self-rising flour and toasted butter for a nutty flavor. I'm hoping Armand Cianfoni would approve.

Provided by Chef John

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 2h15m

Yield 8

Number Of Ingredients 10

¼ cup butter
2 cups self-rising flour
¼ cup white sugar, plus more for topping
½ cup milk
¼ cup heavy whipping cream, plus more for brushing
4 pints fresh strawberries, hulled and quartered
½ cup white sugar
¾ cup heavy whipping cream
1 tablespoon white sugar
3 drops vanilla extract

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
  • Melt butter over medium heat in small saucepan. Stir continually, letting foam dissipate, just until butter begins to brown, 2 to 3 minutes. Remove from heat.
  • Whisk together self-rising flour and 1/4 cup white sugar in a bowl. Add milk, 1/4 cup cream, and toasted butter. Mix just until ingredients come together. Wad up dough and transfer to floured surface. Press or roll dough into a rectangle about 1-inch thick. Cut in half lengthwise, and then cut each half into 3 portions. Place shortcake pieces on prepared baking sheet. Brush with cream; sprinkle with sugar.
  • Bake in preheated oven until gold brown, 15 to 18 minutes. Transfer shortcakes to a rack to cool completely.
  • Sprinkle sliced strawberries with sugar; stir until sugar begins to dissolve. Refrigerate until juice from berries is extracted, about 1 hour.
  • Whip 3/4 cup cream with 1 tablespoon sugar and a few drops of vanilla in bowl with an electric mixer.
  • Split biscuit in half. Place bottom half in a bowl. Spoon strawberries and juice over shortbread half. Top with shortbread top and spoon on more strawberries and juice over the shortbread. Finish with a dollop of whipped cream.

Nutrition Facts : Calories 408.4 calories, Carbohydrate 58.8 g, Cholesterol 57.2 mg, Fat 17.9 g, Fiber 4.4 g, Protein 5.5 g, SaturatedFat 10.8 g, Sodium 457.1 mg, Sugar 29.9 g

JERRY'S SOUR CREAM SHORTCAKE BISCUITS



Jerry's Sour Cream Shortcake Biscuits image

These biscuits are the foundation for the decadent apple, rosemary, and caramel shortcakes concocted by Jerry Traunfeld, executive chef of the Herbfarm restaurant in Issaquah, Washington.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Yield Makes 6 large biscuits

Number Of Ingredients 8

2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup sugar, plus 2 tablespoons for sprinkling
4 tablespoons unsalted butter, chilled
1 cup sour cream, not low-fat
1/4 cup whole milk

Steps:

  • Preheat oven to 425 degrees. Line a baking sheet with a Silpat baking mat or a piece of parchment paper. In a medium bowl, sift together flour, baking powder, baking soda, and salt. Stir in 1/4 cup sugar. Cut in the butter using a pastry blender or two knives until the mixture resembles coarse meal. Stir in sour cream and milk. Scoop the dough into six high mounds evenly spaced on the prepared baking sheet. Sprinkle with remaining 2 tablespoons sugar. Bake until lightly browned, about 15 minutes. Transfer the biscuits to a rack to cool slightly before splitting.

SELF-RISING BISCUITS



Self-Rising Biscuits image

Three ingredients and 30 minutes are all you need to have piping hot homemade biscuits.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 30m

Yield 14

Number Of Ingredients 3

2 cups Gold Medal™ self-rising flour
1/4 cup shortening
3/4 cup milk

Steps:

  • Heat oven to 450°F. Lightly grease cookie sheet with shortening or cooking spray. Place flour in large bowl. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture resembles coarse crumbs. Add milk; stir with fork until soft dough forms and mixture begins to pull away from sides of bowl.
  • On lightly floured surface, knead dough just until smooth. Roll out dough to 1/2-inch thickness. Cut with floured 2-inch round cutter. Place biscuits with sides touching on cookie sheet.
  • Bake 10 to 12 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm.

Nutrition Facts : Calories 100, Carbohydrate 14 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Biscuit, Sodium 230 mg, Sugar 0 g, TransFat 1/2 g

HOW TO MAKE CREAM BISCUITS



How to Make Cream Biscuits image

Not only is this one of America's greatest biscuit recipes, it's also by far the easiest. If you can stir, you can make cream biscuits. They are so light, moist, flaky, and perfect, you're going to be shocked.

Provided by Chef John

Categories     Bread     Quick Bread Recipes     Biscuits

Time 25m

Yield 10

Number Of Ingredients 4

2 cups self-rising flour
1 tablespoon white sugar
1 ½ cups heavy whipping cream
2 tablespoons butter, melted, or as needed

Steps:

  • Move an oven rack to the enter position of your oven; preheat oven to 500 degrees F (260 degrees C). Line a baking sheet with aluminum foil.
  • Combine self-rising flour and sugar in a mixing bowl; stir in cream until almost all the flour has been incorporated and dough is wet and sticky.
  • Turn dough onto a well-floured work surface and gently press it into a rectangle about 1/2-inch thick. Use a bench scraper to lift up ends of dough and fold dough into thirds. Press dough again into a thick rectangle.
  • Roll dough out into a 6x10-inch rectangle about 1/2-inch thick. Cut rounds from the dough using a 3-inch biscuit cutter. Gently press dough scraps together into a thick disk, roll out 1/2-inch thick, and cut 3 more biscuits. If any dough remains, lightly press it flat and cut one more biscuit from the remaining dough.
  • Arrange biscuits on prepared baking sheet. Brush tops of biscuits generously with melted butter.
  • Bake in the preheated oven until biscuits are golden brown, 10 to 12 minutes. Brush hot biscuits with melted butter again and let stand 2 to 3 minutes to cool slightly before serving.

Nutrition Facts : Calories 236.9 calories, Carbohydrate 20.8 g, Cholesterol 55 mg, Fat 15.8 g, Fiber 0.7 g, Protein 3.2 g, SaturatedFat 9.7 g, Sodium 347.4 mg, Sugar 1.3 g

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