Thursday, August 4, 2016

Shortcake Biscuits

Shortcake Biscuits
(9 servings)


1 2/3 cups All-Purpose Flour
3½ tbsp. Sugar
1½ tbsp. baking Powder
1/8 tsp. Salt
6 tbsp. Unsalted Butter, cold and cut into ½-inch cubes
2 Large Hard-boiled Egg Yolks
2/3 cup Heavy Cream, cold plus 2 tbsp. for brushing
2 tbsp. Turbinado Sugar


Combine flour, sugar, baking powder and salt in the bowl of a food processor.  Pulse to combine.  Add butter and egg yolks and pulse until mixture resembles coarse meal.  Add 2/3 cup cream and mix until dough comes together.  Turn dough out onto a flour work surface and gently pat into a 1-inch thick by 6-inch square.  Refrigerate one hour.  Now cut biscuit dough into 9 equal portions of 2x2 squares.  Brush tops with remaining cream and sprinkle with the Turbinado sugar.  Place on parchment lined baking sheet spacing them 2-inches apart.  Put in a pre-heated 350-degree oven for 20 to 25 minutes.  Transfer to a wire rack to cool before serving.

Note:               Split biscuits and top with fruit of choice.  You might try a strawberry-rhubarb combination sometime.  Top with whipped cream.

Ideas for Future Efforts

No comments:

Post a Comment