Southern Style Biscuit Shortcakes 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 SHORTCAKE



Southern Shortcake image

"Your family will rave about this dessert," says Tommy Conley of Vero Beach, Florida. "Biscuits are a fun change from the usual shortcake."

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 10-12 servings.

Number Of Ingredients 7

2 quarts fresh strawberries, sliced
1/4 to 1/2 cup sugar
1/2 cup shortening
2-1/2 cups self-rising flour
1 egg
1 cup buttermilk
Whipped cream

Steps:

  • Combine the strawberries and sugar; set aside. , In a large bowl, cut shortening into flour until crumbly. In a small bowl, beat egg; add buttermilk. Stir into flour mixture just until moistened. Turn onto a lightly floured surface; knead three to four times. Roll out to 1/2-in. thickness; cut with a 3-in. round biscuit cutter. Place on a lightly greased baking sheet. , Bake at 400° for 15-18 minutes or until lightly browned; cool slightly. , Split biscuits lengthwise; place the bottom halves on serving plates. Top with about 1/3 cup strawberries and whipped cream. Replace biscuit tops; spoon about 1/3 cup strawberries and more whipped cream on top. Serve immediately.

Nutrition Facts : Calories 216 calories, Fat 9g fat (2g saturated fat), Cholesterol 19mg cholesterol, Sodium 328mg sodium, Carbohydrate 30g carbohydrate (10g sugars, Fiber 3g fiber), Protein 4g protein.

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

CAROLINA BUTTERMILK BISCUITS (AND/OR SOUTHERN SHORTCAKE)



Carolina Buttermilk Biscuits (And/Or Southern Shortcake) image

There is nothing better then the smell of Southern biscuits baking in the kitchen. When they hit the table piping hot they are sure to disappear as quickly as they appeared. This recipe makes an excellent base for Strawberry Shortcake! Just increase the sugar to 2 Tablespoons (optional) and whip up some cream with a dash of vanilla extract and slice some fresh strawberries.... and Enjoy!

Provided by NcMysteryShopper

Categories     Breads

Time 16m

Yield 12 Biscuits

Number Of Ingredients 8

2 cups all-purpose flour
3 1/4 teaspoons baking powder
1 teaspoon sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
5 tablespoons lard, cold or 5 tablespoons cold butter, cut into 1/2-inch pieces
3/4 cup buttermilk, plus
2 tablespoons buttermilk

Steps:

  • Preheat the oven to 500°. In a bowl, sift the flour with the baking powder, sugar, baking soda and salt. Work the butter or lard in until the mixture resembles coarse meal. Add the buttermilk and stir until the dough forms a ball.
  • Turn the dough out onto a lightly floured surface and fold it over onto itself 10 times. Pat the dough out to an 8-inch square. Using a 2 1/2-inch round cutter, stamp out 12 biscuits; reroll the scraps and stamp out more biscuits.
  • Arrange the biscuits on a baking sheet and bake in the center of the oven for 8 minutes, or until golden. Serve hot.

THE BEST CLASSIC STRAWBERRY SHORTCAKE



The Best Classic Strawberry Shortcake image

For our simple and iconic shortcake, we discovered a great double-stacking technique that creates super light and high biscuits that are easy to split. This makes them easy to fill without crumbling. A simple recipe like this one allows its ingredients to shine, so use the very best berries you can find.

Provided by Food Network Kitchen

Categories     dessert

Time 50m

Yield 6 servings

Number Of Ingredients 13

1 cup heavy cream, plus more for brushing
2 tablespoons sour cream
1 teaspoon pure vanilla extract
2 1/2 cups all-purpose flour, plus more for dusting (see Cook's Note)
1/3 cup granulated sugar, plus more for sprinkling
1 tablespoon baking powder
1/2 teaspoon kosher salt
1 stick (8 tablespoons) unsalted butter, cut into 1-inch cubes and frozen
1 pound strawberries, hulled and sliced
1/4 cup packed light brown sugar
1 cup heavy cream
2 tablespoons sour cream
1 teaspoon pure vanilla extract

Steps:

  • For the shortcakes: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
  • Whisk the heavy cream, sour cream and vanilla in a small bowl; refrigerate until ready to use. Pulse the flour, granulated sugar, baking powder and salt in a food processor until combined. Add the butter; pulse until the mixture looks like fine meal. Pour in the chilled heavy cream mixture and pulse until just combined.
  • Lightly flour a work surface and dump the dough onto it. Pat out the dough 1/2-inch thick. Cut out as many biscuits as you can with a 2 1/2-inch biscuit cutter. Then pat the remaining dough out to 1/2-inch thick again. Cut more biscuits; you should get 12.
  • Put 6 of the biscuits on the prepared baking sheet. Brush the tops generously with cream, then top each cream-brushed biscuit with one of the remaining biscuit rounds. (This makes it easier to split once they are baked.) Brush the top of each biscuit stack with more heavy cream and sprinkle 1 teaspoon granulated sugar on each biscuit.
  • Bake the biscuits until golden and puffed, about 30 minutes. Let cool for 5 minutes, then transfer to a wire rack and cool completely.
  • Meanwhile, for the topping: Toss the strawberries and 2 tablespoons of the brown sugar in a medium bowl.
  • Just before serving, beat the heavy cream, sour cream, the remaining 2 tablespoons brown sugar and vanilla in a large bowl with a mixer on medium-high speed until soft peaks form, about 2 minutes.
  • Split the shortcakes in half. Spoon half the cream on the bottom of the biscuits, top evenly with the strawberries and top with the remaining cream. Put each biscuit top on and serve.

SOUTHERN-STYLE BISCUITS



Southern-Style Biscuits image

As a Southerner and our household cook, I experimented until I hit on just the right biscuit recipe. It practically screams to be smothered in gravy or stuffed with eggs and sausage. -Susan Flippin, Mt. Airy, NC

Provided by Taste of Home

Time 30m

Yield 8 biscuits.

Number Of Ingredients 4

2-1/2 cups self-rising flour, divided
1/4 cup cold butter or shortening
1 to 1-1/4 cups 2% milk
Melted butter

Steps:

  • Preheat oven to 375°. Place 2 cups flour in a large bowl. Cut in butter until butter is the size of peas. Stir in 1 cup milk. Dough should be wet and sticky; if needed, stir in some of the remaining milk., Place remaining flour in a small bowl. Using a 1/4-cup measuring cup dipped in flour, remove 1/4 cup dough from bowl and drop into flour; gently turn to coat. Place in greased cast-iron or other ovenproof skillet., Bake until golden brown, 20-25 minutes. Brush with melted butter; serve warm.

Nutrition Facts : Calories 204 calories, Fat 7g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 526mg sodium, Carbohydrate 30g carbohydrate (2g sugars, Fiber 1g fiber), Protein 5g protein.

SUPER EASY STRAWBERRY SHORTCAKE BISCUITS



Super Easy Strawberry Shortcake Biscuits image

These strawberry shortcake biscuits have been in my husband's family for over 40 years. It is the best sweet biscuit to have under your strawberry and cream dessert. Delicious right out of the oven slathered with butter. They are also very good on their own with peanut butter.

Provided by manella

Time 30m

Yield 12

Number Of Ingredients 7

2 ½ cups all-purpose flour
½ cup white sugar
3 tablespoons baking powder
1 teaspoon salt
½ cup shortening
2 large eggs
1 ½ cups milk

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin.
  • Mix flour, sugar, baking powder, and salt together in a bowl. Cut in shortening and mix to combine.
  • Beat eggs in a separate bowl and mix in milk to combine. Add to the dry ingredients and mix until moistened. Pour batter evenly into each of the prepared muffin cups and transfer to the oven as quickly as possible.
  • Bake in the preheated oven until golden brown, about 20 minutes.

Nutrition Facts : Calories 231.5 calories, Carbohydrate 30.7 g, Cholesterol 33.4 mg, Fat 10.2 g, Fiber 0.7 g, Protein 4.7 g, SaturatedFat 2.8 g, Sodium 584.2 mg, Sugar 9.9 g

SOUTHERN PEACH SHORTCAKE



Southern Peach Shortcake image

My mom was a great Southern scratch cook. She believed a shortcake was basically a lightly sweetened biscuit, made to hold up mounds of beautiful, fresh fruit. I have tried to recreate her recipe, and I think this recipe is pretty close! Mom's shortcake was best when made about an hour before serving, to allow all those juices to soak into the shortcake. It's best when eaten fresh, in one sitting, but if you happen to have any leftovers, you can store them in the refrigerator. Garnish with sweetened whipped cream if desired.

Provided by Bibi

Categories     Desserts     Fruit Dessert Recipes     Peach Dessert Recipes

Time 1h

Yield 8

Number Of Ingredients 11

2 tablespoons cold, unsalted butter
2 cups all-purpose flour
2 tablespoons white sugar
1 tablespoon baking powder
½ teaspoon salt
¼ teaspoon ground cinnamon
½ cup cold, unsalted butter
⅔ cup milk
8 ripe peaches, peeled and pitted
3 teaspoons freshly squeezed lemon juice, divided
½ cup white sugar, divided

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Lightly butter a 9-inch cast iron skillet and set aside. Reserve remaining butter.
  • Combine flour, 2 tablespoons sugar, baking powder, salt, and cinnamon in a bowl. Cut in 1/2 cup cold butter with a pastry knife until the mixture resembles coarse meal. Pour in milk and stir just until the dough starts to come together.
  • Turn dough out onto a lightly floured surface and shape into a ball. Divide ball in half and lightly knead each half. Gently roll each half into a 9-inch circle.
  • Place 1 dough circle into the prepared skillet, and dot with reserved butter. Place second dough circle on top of the butter pieces, and place the skillet in the center of the preheated oven.
  • Bake in the preheated oven until top is lightly browned, 22 to 25 minutes.
  • While the shortcake is baking, prepare peaches. Slice 1 peach, toss with 1 teaspoon lemon juice, and set aside. Chop the remaining peaches, yielding about 4 cups, and toss with remaining lemon juice.
  • Turn shortcake out onto a rack to slightly cool, about 5 minutes. Slice in half crosswise, using the edge of the second layer as a guide. Place bottom half on a serving plate, cut side up.
  • Sprinkle 1/4 cup white sugar on a plate and lightly mash 2 cups of peaches into the sugar. Spread out mashed peaches and sugar over the shortcake layer on the serving plate. Cover mashed peaches with the second shortcake layer, cut side up.
  • Toss remaining chopped peaches with remaining sugar and distribute on top of the second layer. Toss peach slices in any remaining juice, and place in a decorative pattern on top of the shortcake.

Nutrition Facts : Calories 337.6 calories, Carbohydrate 47 g, Cholesterol 39.8 mg, Fat 15.1 g, Fiber 0.9 g, Protein 4.1 g, SaturatedFat 9.4 g, Sodium 286.1 mg, Sugar 22.7 g

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