Shortcake biscuits are a classic base for strawberry and peach shortcake.
Our version adds a bit of richness with brown sugar and vanilla or almond extract. Use vanilla when you're serving the shortcakes with strawberries or raspberries and try the almond with peaches or cherries.
Shortcake comes into it's own when fresh fruit is in season from May to July, but these biscuits are also good with warm homemade spiced appliesauce in the fall and frozen fruit or berries in winter.
Cooking for One or Two
3/4 c. flour
1 1/8 tsp. baking powder
1 tbsp. brown sugar
1/8 tsp. vanilla or almond extract (optional)
2 tbsp. shortening
3 tbsp. - 1/4 c. milk
2 tsp. melted butter
Cooking for Three or Four
1 1/2 C. flour
2 1/4 tsp. baking powder
2 tbsp. brown sugar
1/4 tsp. vanilla or almond extract (optional)
1/4 c. shortening
1/3 - 1/2 c. milk
1 tbsp. melted butter
Sift together flour and baking powder. Drizzle extract over the sugar and add to the dry ingredients. Mix thoroughly before cutting shortening in with 2 knives or a pastry blender. Add the lesser amount of milk and stir gently. Add more milk sparingly as needed to make a soft dough.
Turn dough out onto a lightly floured board and roll out to 1/2" thick. Cut with a round biscuit cutter. Place biscuits on a cookie sheet and brush the top with melted butter. Bake in a very hot, 400° oven for 8 - 10 minutes. Serve hot as a base for Strawberry Shortcake.
- Fresh strawberries and cream
- Fresh raspberries or marrionberries
- Fresh peaches and cream sprinkled with ground ginger
- Fresh cherries with almond whipped cream
- Warm rhubarb compote and cream (of course)