Turkey Shortcakes Recipes

THE BEST CLASSIC STRAWBERRY SHORTCAKE

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.

OLD-FASHIONED SHORTCAKE

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.

TURKEY SHORTCAKES

Steps:

• Prepare shortcake biscuits: Preheat oven to 425 degrees F. In medium bowl, combine baking powder, 1 1/3 cups flour, 1/2 teaspoon salt, and 1/4 teaspoon coarsely ground black pepper. With pastry blender or 2 knives used scissors-fashion, cut in 3 tablespoons margarine until mixture resembles coarse crumbs. Stir in 1/2 cup milk. With hand, knead mixture in bowl just until dough holds together. On ungreased cookie sheet, with lightly floured hands, pat dough into 6-inch square. With sharp knife, cut dough into 4 squares. Arrange squares 2 inches apart on cookie sheet. Bake biscuits 13 to 15 minutes.
• Meanwhile, in 3-quart saucepan, melt remaining 1 tablespoon margarine on medium. Add chopped onion and cook 5 minutes or until tender, stirring occasionally. Add carrots, celery, turkey broth, 1/2 teaspoon salt, and 1/4 teaspoon coarsely ground black pepper; heat to boiling on high. Reduce heat to low and simmer 10 to 12 minutes or until all vegetables are tender.
• In 1-cup liquid measuring cup, whisk remaining 2 tablespoons flour into remaining 1/2 cup milk. In thin, steady stream, pour milk mixture into hot turkey broth, whisking constantly. Heat to boiling; boil 1 minute. Stir in peas and turkey; heat through. Remove from heat; stir in dill.
• Spoon turkey mixture into 4 deep dinner plates; top with biscuits. Or serve shortcake-style: Split biscuits horizontally and spoon turkey between halves.