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Prep Time: 0 Minutes Cook Time: 12 Minutes |
Ready In: 12 Minutes Servings: 6 |
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Since these shortcakes require rolling out the dough, you can cut them into any shape you'd like - to celebrate any festivity you want. Set these in the oven to bake after you've cleared the plates from the main course so they will be piping hot when served. Can be served with any fresh fruit, so delicious!! Ingredients:
2 1/2 cups unbleached all-purpose flour |
3 tablespoons sugar |
2 teaspoons sugar |
4 teaspoons baking powder |
1/2 teaspoon salt |
1/2 cup chilled vegetable shortening, cut into small pieces |
7 tablespoons chilled unsalted butter, cut into small pieces |
2/3 cup chilled buttermilk |
1 large egg, beaten |
Directions:
1. Position rack in the middle of the oven and preheat to 450°F
2. Sift flour, 3 tablespoons sugar, baking powder and salt into large bowl. Add shortening and butter. Using pastry cutter, cut-in shortening and butter until pea-size pieces form. Stir together buttermilk and egg, then add to flour mixture. Stir just until incorporated (dough will be wet and crumbly). Turn dough out onto a well-floured surface and knead briefly until it holds together.
3. Pat and roll dough out into a 9x6-inch rectangle. Using a 3-inch biscuit cutter cut out six biscuits. Transfer biscuits to ungreased baking sheet (a cushioned or insulated baking sheet works best), spacing biscuits 2-inches apart. Sprinkle tops with remaining 2 teaspoons of sugar. Bake until shortcakes are puffed and golden, about 12 minutes. Serve hot.
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