Football has begun and fall is upon us. But before I start heading into the direction of pumpkins; I must post this shortcake recipe. I like using real shortcakes and not the kind you get in the store. Those are ok, but it is not the true southern way of eating strawberry shortcake. This sweetened biscuit is very fast and easy to make. I used strawberries when I made the shortcakes, but any kind of berry or even peaches will work with this. If using berries, you can macerate them in some sugar or in my case, splenda. Simply cut them up and put a couple tbs of sugar on them and let them sit and get all nice and juicy. Dollop whip cream on top and you have the best strawberry shortcakes ever!
- 2 cups unbleached all-purpose flour
- 2 tsp baking powder
- 2 tbs sugar
- 3/4 tsp table salt
- 2/3 cup cold buttermilk
- 1 large egg
- 8 tbs unsalted butter, melted and cooled slightly
- Adjust oven rack to middle positions and heat oven to 475 degrees. Whisk flour, baking powder, 1 tbs sugar, and salt in large bowl.
- Whisk together buttermilk and egg in medium bowl; add melted butter and stir until butter forms small clumps.
- Add buttermilk mixture to dry ingredients and stir with wooden spoon until dough comes together and no dry flour remains. Continue stirring vigorously for 30 seconds. Using greased 1/3 cup dry measure, scoop up mound of dough and drop onto parchment-lined rimmed baking sheet (if dough sticks to cup use small spoon to pull it free). Repeat with remaining dough, spacing biscuits about 1 1/2 inches apart, to create 6 biscuits. Sprinkle remaining 1 tbs sugar evenly over top of biscuits. Bake until tops are golden brown and crisp, about 15 minutes. Transfer to wire rack and let cool for 15 minutes before assembling.
- To Assemble: Split each biscuit in half and place bottoms on individual plates. Spoon berries over each bottom, top with whip cream and place biscuit top on top.