Total Time
22mins
Prep 10 mins
Cook 12 mins

Delicious recipe from Taste of Home magazine. Makes a light, fluffy, buttery shortcake. Different from the other shortcake recipes in that it has sour cream in the dough. Awesome with some with strawberries and cream, or just some butter. I plan on replacing my biscuit recipe with this one. The recipe called for 2 tbsp sugar, but I increased it to 1/3 cup because I love things sweet. If you don't have sour cream, you can substitute 1/2 cup of soured milk.

Ingredients Nutrition

Directions

  1. Stir dry ingredients together. Cut in butter until crumbly. Beat egg, stir into sour cream. Stir the wet into the dry just until combined.
  2. Turn onto heavily floured surface, knead about 25 times.
  3. For a shortcake: roll into a 7 1/2" circle, cut a 2" circle from the center. Bake at 425 for 12-14 minutes.
  4. For individual servings: Roll 1" thick, cut into 3 inch rounds. Try to re-roll the dough as few times as possible. Bake at 425 for 8-12 minutes.
Most Helpful

5 5

The best shortcake I have ever tasted!! I just dropped these by heaping tablespoonful onto the cookie sheet and baked as directed. Worked very well.