Tuesday, August 2, 2016

Shortcake Biscuits 3 Ways

When you think “Shortcakes” the most famous would be Strawberry Shortcake.  However, there are plenty more ingredients to use on a shortcake.  Other berries for example like blueberries, raspberries and blackberries or some combination of the four.  Fresh peaches would be great too.  How about trying a warm rhubarb sauce?  You can always just put your favorite jelly or jam on them with tea or coffee.

The point is you can top them with many different combinations.  But the true star of the dish is still the “Shortcake.”

This week I’m showing you 3 recipes for the shortcakes.  Each of them is a little different and gives a slight change in taste.  An example of this is the egg.  One of the shortcake recipes doesn’t use one.  Another just uses the yolk but it is hard cooked.  The third recipe use both yolk (in the shortcakes) and the whites with cream to brush on their tops.

On the ingredients that are the same, they use different amounts.  Some of that is accountable because of different yields (number of shortcakes or size).  However, all 3 have you produce a dough that is 1-inch thick.

The methods for making them are a little different too.  One recipe requires the use of a freezer while another bakes at a lower temperature.

I guess what I’m trying to get across to you is that with any recipe, you don’t have to do things exactly the same when you cook or bake.

Give each a try and see which one you like the best of ease of making and results to blow your guests away when they ate them.

Their order this week is “Classic Shortcakes” on Tuesday, “Shortcake Biscuits” on Wednesday followed by “Shortcakes” of Friday.  Please give me some feedback and “Happy Cooking” until next week.  Thanks and remember to share with others.

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