Canadian Shortcake Biscuits |
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Prep Time: 0 Minutes Cook Time: 12 Minutes |
Ready In: 12 Minutes Servings: 8 |
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The basis for the summertime favourite: strawberry shortcake! These are the Canadian style of shortcake which is more of a scone, whereas in the US I usually see angel-food-cake types of bases. Ingredients:
1 cup all-purpose flour |
1 cup whole-wheat flour |
1 tbsp granulated sugar |
2 tsp baking powder |
1/2 tsp each baking soda and salt |
1/4 cup cold butter, cubed |
1 egg |
1 cup sour cream |
1 tbsp buttermilk |
Directions:
1. Preheat oven to 450 F.
2. In large bowl, whisk together flours, sugar, baking powder, baking soda and salt.
3. Cut in butter until crumbly.
4. In separate bowl, whisk together egg and sour cream.
5. Add to dry ingredients and mix until mixture forms a shaggy dough.
6. Turn out onto lightly floured surface, and knead to form a smooth dough.
7. Make a circle about 1” thick. Using floured cutter (or glass), cut out biscuits, re-rolling scraps.
8. Transfer to a lined baking sheet. Brush tops with buttermilk.
9. Bake 12 minutes.
10. Transfer to rack and let cool.
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