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|Unsifted flour||2 Cup (32 tbs) (Pillsbury)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Baking powder||1 Tablespoon|
|Butter/Margarine / shortening||1⁄2 Cup (8 tbs)|
|Milk||3⁄4 Cup (12 tbs)|
|Eggs||2 , slightly beaten|
Calories 275 Calories from Fat 123
% Daily Value*
Total Fat 14 g21.5%
Saturated Fat 8.1 g40.6%
Trans Fat 0 g
Cholesterol 85.2 mg
Sodium 298.3 mg12.4%
Total Carbohydrates 34 g11.2%
Dietary Fiber 4 g15.9%
Sugars 9.7 g
Protein 7 g13.7%
Vitamin A 8.7% Vitamin C
Calcium 18.3% Iron 9.5%
*Based on a 2000 Calorie diet
Cut in butter until crumbly
Combine milk and eggs.
Add to dry ingredients all at once; stir until all dry particles are moistened.
Spread dough in greased 9-inch round or 8-inch square pan.
Bake 25 to 30 minutes or until golden brown.
Serve warm, split and filled with sweetened fruit and whipped cream.
Or, cut into wedges or squares and split; fill and top with sweetened fruit and whipped cream.
Recipe may be halved using 3 tablespoons sugar.
Bake in greased 8-inch round pan 20 to 25 minutes.
Or, make 4 individual shortcakes.
For INDIVIDUAL SHORTCAKES, fill greased muffin tins 3/4 full.
Bake at 450Â° for 10 to 20 minutes or until golden brown.
With self-rising flour, omit baking powder and salt.