Individual Strawberry Or Plum Shortcakes Recipe
Summary
Preparation Time40 MinCooking Time25 Min
Ready In1 Hr 5 MinDifficulty LevelMedium
Health IndexAverageServings8
Interest GroupParty
Ingredients
| All-purpose flour - 2 cups | ||
| Baking powder | 2 Teaspoon (FOR THE BISCUITS:) | |
| Baking soda | 1/2 Teaspoon (FOR THE BISCUITS:) | |
| Salt | 1 Pinch (FOR THE BISCUITS:) | |
| Brown sugar | 7 Tablespoon, firmly packed (FOR THE BISCUITS:) | |
| Cold unsalted butter - 4 tablespoons, cut into bits | ||
| Buttermilk - 1/2 cup plus 1 tablespoon | ||
| Skim milk | 2 Tablespoon (FOR THE BISCUITS:) | |
| Granulated Sugar | 1 Tablespoon (FOR THE BISCUITS:) | |
| Macerated Strawberries, or Vanilla Poached - 1 | ||
| Plums | ||
| Low-fat vanilla yogurt - 1 1/2 cups | ||
Directions
GETTING READY
1) Preheat oven to 425°F.
MAKING
2) Make the biscuits: In a large bowl add the first five ingredients and whisk together.
3) Using a pastry blender or two forks, blend in butter till the mixture resembles coarse meal.
4) With a fork add the buttermilk till it forms dough.
5) On a floured board knead the dough six to eight times.
6) On a buttered baking sheet drop 8 mounds at a time.
7) Brush mounds with skim milk.
8) Sprinkle sugar on top and bake for 15 to 20 minutes till golden.
9) Transfer to a rack to cool.
10) Reserve shortcakes after cooking completely and wrapping tightly in plastic wrap.
11) Bake biscuits at warm oven at 300°F before serving. Make biscuits 8 hours ahead.
SERVING
12) Split biscuits around the middle with a sharp knife.
13) Put at the center of eight dessert plates.
14) Top with one-eighth of macerated strawberries or poached plums and 2 to 3 tablespoons of vanilla yogurt.
15) Place the biscuit on top of the yogurt.
1) Preheat oven to 425°F.
MAKING
2) Make the biscuits: In a large bowl add the first five ingredients and whisk together.
3) Using a pastry blender or two forks, blend in butter till the mixture resembles coarse meal.
4) With a fork add the buttermilk till it forms dough.
5) On a floured board knead the dough six to eight times.
6) On a buttered baking sheet drop 8 mounds at a time.
7) Brush mounds with skim milk.
8) Sprinkle sugar on top and bake for 15 to 20 minutes till golden.
9) Transfer to a rack to cool.
10) Reserve shortcakes after cooking completely and wrapping tightly in plastic wrap.
11) Bake biscuits at warm oven at 300°F before serving. Make biscuits 8 hours ahead.
SERVING
12) Split biscuits around the middle with a sharp knife.
13) Put at the center of eight dessert plates.
14) Top with one-eighth of macerated strawberries or poached plums and 2 to 3 tablespoons of vanilla yogurt.
15) Place the biscuit on top of the yogurt.
Chef
