Shortcakes for strawberry shortcake
This is a biscuit-type shortcake that I found in the May/June 1997 issue of "Cook's Illustrated." This recipe makes a sweet-flavored biscuit, not savory, so it matches quite nicely as a dessert.
Makes 6-8 shortcakes
- 2 cups all purpose flour plus more for the working surface
- 1/2 teaspoon salt
- 1 tablespoon baking powder
- 3 tablespoons sugar plus 1 for sprinkling on top of the shortcakes
- 1 stick (8 tablespoons) butter
- 1 egg, beaten
- 1/2 cup plus 1 tablespoon half-and-half
- 1 egg white, lightly beaten
Adjust oven rack to lower 1/3, preheat oven to 425-degrees. Mix four salt, baking powder, and 3 tbsp sugar. Cut butter into the dry mixture using a pastry blender, knives, etc... until the dough resembles course meal. Mis beaten egg with half-and-half; pour into flour mixture. Blend with fork then turn out onto a floured work surface and knead just until the dough comes together. Pat the dough into a 6" x 9" rectangle about 3/4-inch thick. Cut biscuits with a 2-3/4" cutter, this should yield 6 biscuits, place on ungreased cookie sheet. Gently work the scraps together and cut and additional biscuit or two. Brush the tops of each biscuit with egg white, sprinkle remaining tbsp of sugar on top. Bake until golden brown, 12-14 minutes. Place cookie sheet on a wire rack to cool, 10 minutes. Spit biscuits and serve with strawberries, whipped cream, ice cream, etc...
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