Side Pannel
Old-Fashioned Shortcake
Ingredients List
- 1 qt Fruit (strawberries)
- 1/3 c Sugar
- 1 tb Lemon juice
- 1 1/2 c Heavy cream
- Buttermilk Biscuit Dough
- 2 tb Buttermilk
- 2 tb Sugar
- 2 tb Soft butter
Directions
BUTTERMILK BISCUIT DOUGH
1 1/2 c All-purpose flour
1/2 c Cake flour
1/2 ts Salt
2 ts Baking powder
1/2 c Cold unsalted butter
3/4 c Buttermilk or heavy cream
(or more)
Preheat the oven to 450F; set rack in middle level. Prepare biscuit dough.
For a large shortcake, pat the dough into a 9-inch disk on a
parchment-lined cookie sheet. For individual shortcakes, pat dough into a
6-by-12- inch rectangle and cut into eight 3-inch biscuits with a sharp,
floured knife. Transfer to a parchment-lined cookie sheet. Paint tops with
buttermilk. Sprinkle with sugar. Bake for 10 to 15 minutes, until well
risen and golden. Check the center of the large shortcake with a toothpick
to make sure it is baked through: If the pick emerges with dough still
clinging to it, lower temperature to 350F and bake another 5 minutes. Slide
the large shortcake onto a platter immediately after it is baked. Use a
sharp, serrated knife to slice through the middle, making two layers. Slide
the edge of a cookie sheet between the two layers and lift the top layer
off. Butter the bottom layer and pour all but 1/2 cup of the sweetened
fruit on. Slide the top back on and pour the remaining berries over the
top. Split the small shortcakes in the same way and place the bottoms on
individual dessert plates. Butter them and top with about 1/3 cup of the
fruit mixture. Replace tops and pour a tablespoon or so of the remaining
berries over the top. Serve immediately. Pass the cream in a bowl for the
guests to help themselves. BUTTERMILK BISCUIT DOUGH: COMBINE THE FLOURS,
salt and baking powder in a mixing bowl and stir well to mix. Rub in the
butter by hand or with a pastry blender until the mixture is mealy. Stir in
3/4 cup of the buttermilk with a fork and continue stirring gently until
the dough begins to hold together. (If the dough is dry, add more
buttermilk, 1 tablespoon at a time.) Sprinkle the work surface generously
with flour and scrape the dough onto it. Fold the dough over on itself two
or three times. Use the dough immediately for shortcakes, following the
instructions above. Use this recipe to make a large shortcake or eight
small ones. This same dough is used as the topping in cobbler recipes.
1 1/2 c All-purpose flour
1/2 c Cake flour
1/2 ts Salt
2 ts Baking powder
1/2 c Cold unsalted butter
3/4 c Buttermilk or heavy cream
(or more)
Preheat the oven to 450F; set rack in middle level. Prepare biscuit dough.
For a large shortcake, pat the dough into a 9-inch disk on a
parchment-lined cookie sheet. For individual shortcakes, pat dough into a
6-by-12- inch rectangle and cut into eight 3-inch biscuits with a sharp,
floured knife. Transfer to a parchment-lined cookie sheet. Paint tops with
buttermilk. Sprinkle with sugar. Bake for 10 to 15 minutes, until well
risen and golden. Check the center of the large shortcake with a toothpick
to make sure it is baked through: If the pick emerges with dough still
clinging to it, lower temperature to 350F and bake another 5 minutes. Slide
the large shortcake onto a platter immediately after it is baked. Use a
sharp, serrated knife to slice through the middle, making two layers. Slide
the edge of a cookie sheet between the two layers and lift the top layer
off. Butter the bottom layer and pour all but 1/2 cup of the sweetened
fruit on. Slide the top back on and pour the remaining berries over the
top. Split the small shortcakes in the same way and place the bottoms on
individual dessert plates. Butter them and top with about 1/3 cup of the
fruit mixture. Replace tops and pour a tablespoon or so of the remaining
berries over the top. Serve immediately. Pass the cream in a bowl for the
guests to help themselves. BUTTERMILK BISCUIT DOUGH: COMBINE THE FLOURS,
salt and baking powder in a mixing bowl and stir well to mix. Rub in the
butter by hand or with a pastry blender until the mixture is mealy. Stir in
3/4 cup of the buttermilk with a fork and continue stirring gently until
the dough begins to hold together. (If the dough is dry, add more
buttermilk, 1 tablespoon at a time.) Sprinkle the work surface generously
with flour and scrape the dough onto it. Fold the dough over on itself two
or three times. Use the dough immediately for shortcakes, following the
instructions above. Use this recipe to make a large shortcake or eight
small ones. This same dough is used as the topping in cobbler recipes.
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