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fluffy shortcakes

Eat the leftover shortcakes with peanut butter and jam for breakfast or a snack.
Servings: 12 shortcakes
Author: More Time at the Table/Alyce Morgan

Ingredients

  • 2 cups unbleached all-purpose flour
  • 1/2 teaspoon salt
  • 4 teaspoons baking powder
  • 1/2 teaspoon cream of tartar
  • 3 tablespoons sugar
  • 8 tablespoons cold butter 1/2 cup or 1 stick
  • 1 egg well-beaten
  • 1/3 cup milk or cream plus droplets if needed

Instructions

  • Combine the flour, salt, baking powder, cream of tartar, and sugar in a mixing bowl, and stir ad toss them together with a fork or wire whisk.
  • Cut the butter into bits and add it to the dry ingredients. Then, using two knives, a pasty blender, your fingertips, or a food processor, cut or work the butter into the dry ingredients until you have a mixture of fine, irregular crumbs that resemble fresh bread crumbs.
  • Add the beaten egg and the milk all at once, and stir with a fork or pulse if using the food processor until the mixture just holds together. Turn out (it will probably be stickonto a smooth, well-floured surface, and knead 12-14 times. Pat out into a rectangle 1/2″ thick. Cut the dough into squares or rectangles, using a knife, or into rounds with a floured 2½” biscuit cutter.
  • Place the biscuits touching each other in the cake pans or on the baking sheet. (For crispier biscuits, leave some space between them on the pan or sheet.) Bake for 12-15 minutes, or until very lightly browned. Remove from oven and place biscuits on a rack to cool.

Notes

Recipe based on one from THE FANNY FARMER BAKING BOOK by Marion Cunningham.