Wednesday, August 3, 2016

Classic Shortcakes

Classic Shortcakes
(6 servings)


¼ cup Unsalted Butter, cold and in small cubes
¼ cup Shortening, cold and in small cubes
1¼ cups Cake Flour
1 cup All-Purpose Flour
½ cup Sugar
1 tbsp. Baking Powder
½ tsp. Kosher Salt
½ cup plus 1 tbsp. Whipping Cream
1 large Fresh Egg, separated
1 tsp. Vanilla
1 tsp. Turbinado Sugar


In a small bowl, stir together butter and shortening, cover and freeze for 15 minutes.  In a large bowl, stir together both flours, sugar, baking powder and salt.  Add the butter mixture and using your fingers, rub into flour mixture until coarse and pebbly.  In a medium bowl, whisk together the ½ cup of cream, egg yolk and vanilla.  Add to the flour mixture until just combined using a fork.  Gently knead dough until smooth (about 1 minute).  Dough should hold its shape without falling apart.  Transfer to a lightly floured work surface, roll to 1-inch thick.  Use a 2½ inch round cutter to get 6 shortcakes.  Reuse scraps as needed.  Place shortcakes on a parchment lined baking sheet and freeze for 15 minutes.  In a small bowl, whisk the remaining tbsp. of cream and the egg white together.  Brush over each biscuit and sprinkle with Turbinado sugar.  Place in a pre-heated 400-degree oven for 12 to 15 minutes or until golden and a toothpick inserted comes out clean.  Remove them to a wire rack to cool completely.

Note:               Split and top with strawberries or other ingredients and finish with whipped cream.

Ideas for Future Efforts

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