Shortcakes (Robin's Best Biscuits)

READY IN: 30mins
loof
Recipe by Chef Kate

Wonderfully tender cakes--with the sugar, a perfect base for berry or peach shortcake; without the sugar and with a bit more salt, a great biscuit.

Top Review by loof

I made these as shortcakes and they were terrific! Great texture, perfect sweetness and the whole milk and egg made them nice and rich tasting. Topped with recipe #374418 and really enjoyed - thanks for sharing the recipe! Made for Fall PAC 2009

Ingredients Nutrition

Directions

  1. Pre-heat oven to 400 degrees F.
  2. Line baking sheet with parchment paper.
  3. Combine flour, sugar, baking powder and salt in a large bowl.
  4. Add butter and rub it in with fingertips until mixture resembles coarse meal.
  5. Whisk milk and egg together in a small bowl.
  6. Add milk mixture to dry ingredients, stirring til dough forms and turn dough out onto lightly floured board.
  7. Knead gently, about five turns and pat dough into 6" x 4" rectangle.
  8. Cut into 8 rounds and arrange on baking sheet, separated by about 2".
  9. Bake about 13 minutes or til tester comes out clean.

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