1 qt fruit (strawberries)
1/3 cup sugar
1 tbsp lemon juice
1 1/2 cup heavy cream
1 buttermilk biscuit dough
2 tbsp buttermilk
2 tbsp sugar
2 tbsp soft butter
BUTTERMILK BISCUIT DOUGH
1 1/2 cup all-purpose flour
1/2 cup cake flour
1/2 tsp salt
2 tsp baking powder
1/2 cup cold unsalted butter
3/4 cup buttermilk or heavy cream
1 (or more)
A Recipe for
Old Fashioned Shortcake
Food Tip |
Rice is born in water and must die in wine. |
| Italian Proverb |
No man is lonely eating spaghetti; it requires so much attention. |
| Christopher Morley |
This Recipe for Old Fashioned Shortcake is one of thousands in the Recipes-to-go Dessert Cookbook.
Part of the secret of a success in life is to eat what you like and let the food fight it out inside. |
| Mark Twain (1835 - 1910) |
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A dessert without cheese is like a beautiful woman with only one eye. |
| Anthelme Brillat-Savarin |
This is a recipe for Old Fashioned Shortcake from the recipe cookbook of Recipes-to-go (Dessert)
Food Tip |
Coffee is a beverage that puts one to sleep when not drank. |
| Alphonse Allais |
It's bizarre that the produce manager is more important to my children's health than the pediatrician. |
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My favorite animal is steak. |
| Fran Lebowitz |
C is for cookie, it's good enough for me; oh cookie cookie cookie starts with C. |
| Cookie Monster , character on "Sesame Street," U.S. children's television program |
Dessert is probably the most important stage of the meal, since it will be the last thing your guests remember before they pass out all over the table. |
| The Anarchist Cookbook |
Preheat the oven to 450F; set rack in middle level. Prepare biscuit
dough. For a large shortcake, pat the dough into a 9-inch disk on a
parchment-lined cookie sheet. For individual shortcakes, pat dough
into a 6-by-12- inch rectangle and cut into eight 3-inch biscuits
with a sharp, floured knife. Transfer to a parchment-lined cookie
sheet. Paint tops with buttermilk. Sprinkle with sugar. Bake for 10
to 15 minutes, until well risen and golden. Check the center of the
large shortcake with a toothpick to make sure it is baked through: If
the pick emerges with dough still clinging to it, lower temperature
to 350F and bake another 5 minutes. Slide the large shortcake onto a
platter immediately after it is baked. Use a sharp, serrated knife to
slice through the middle, making two layers. Slide the edge of a
cookie sheet between the two layers and lift the top layer off.
Butter the bottom layer and pour all but 1/2 cup of the sweetened
fruit on. Slide the top back on and pour the remaining berries over
the top. Split the small shortcakes in the same way and place the
bottoms on individual dessert plates. Butter them and top with about
1/3 cup of the fruit mixture. Replace tops and pour a tablespoon or
so of the remaining berries over the top. Serve immediately. Pass the
cream in a bowl for the guests to help themselves. BUTTERMILK BISCUIT
DOUGH: COMBINE THE FLOURS, salt and baking powder in a mixing bowl
and stir well to mix. Rub in the butter by hand or with a pastry
blender until the mixture is mealy. Stir in 3/4 cup of the buttermilk
with a fork and continue stirring gently until the dough begins to
hold together. (If the dough is dry, add more buttermilk, 1
tablespoon at a time.) Sprinkle the work surface generously with
flour and scrape the dough onto it. Fold the dough over on itself two
or three times. Use the dough immediately for shortcakes, following
the instructions above. Use this recipe to make a large shortcake or
eight small ones. This same dough is used as the topping in cobbler
recipes.
Serves: 8
Old Fashioned Shortcake Recipe brought to you by Recipes To-Go