Shortcake Recipe
Ingredients
| 1/2 cup flour, spoon lightly into cup | ||
| Baking powder | 3/4 Teaspoon | |
| Salt | 1/8 Teaspoon | |
| Sugar | 1 Tablespoon | |
| Half and Half | 2 Tablespoon | |
| Milk | 3 Tablespoon | |
Directions
Preheat oven to 425-degrees.
Measure flour, baking powder, salt and sugar into small bowl.
Mix with pastry blender.
Add shortening; cut in with pastry blender.
When like fine crumbs, add milk; mix lightly with fork until it comes together (it will be a sticky ball).
Drop into two mounds on small ungreased baking sheet.
Use a fork to gently flatten and shape to a thick 3-inch biscuit.
Sprinkle, with sugar.
Bake until beginning to brown, 10 to 12 minutcs.Transfer to cooking rack.
Split as soon as cool enough to handle, Serve warm or cold.
To assemble strawberry shortcake, spread bottom of shortcake with sweetened whipped cream; spoon on sliced, sweetened strawberries; cover with biscuit top, remaining whipped crrcam and berries.
Measure flour, baking powder, salt and sugar into small bowl.
Mix with pastry blender.
Add shortening; cut in with pastry blender.
When like fine crumbs, add milk; mix lightly with fork until it comes together (it will be a sticky ball).
Drop into two mounds on small ungreased baking sheet.
Use a fork to gently flatten and shape to a thick 3-inch biscuit.
Sprinkle, with sugar.
Bake until beginning to brown, 10 to 12 minutcs.Transfer to cooking rack.
Split as soon as cool enough to handle, Serve warm or cold.
To assemble strawberry shortcake, spread bottom of shortcake with sweetened whipped cream; spoon on sliced, sweetened strawberries; cover with biscuit top, remaining whipped crrcam and berries.
Chef
