Description
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.
Ingredients
- 2 cups all-purpose bleached flour
- ½ teaspoon salt
- 1 tablespoon baking powder
- 5 tablespoons sugar, divided
- ½ cup butter, frozen
- 1 egg, beaten
- 1 egg white (Optional)
- ½ cup cold half-and-half
- 1 (16 ounce) package unsweetened frozen raspberries, blackberries, blueberries or strawberries, thawed and crushed
- 12 ounces fresh raspberries, blackberries or blueberries (rinsed and patted dry), or strawberries (hulled and sliced)
- 7 tablespoons sugar, divided
- 1 cup chilled heavy cream
- 1 teaspoon vanilla extract
Instructions
- 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.
Servings: 6