RECIPE: REC: Strawberry Shortcake Biscuits

[lisainla]

Growing up, we always had shortcake with angelfood cake. After I tried it with "real" shortcakes, I was hooked. I've tried many different recipes, but this one takes the cake..... smileys/wink.gif

Strawberry Shortcake Biscuits

Serves 6

From Rockview Farms Buttermilk Carton

2 cups AP flour

¼ cup sugar

1 teaspoon baking powder

1 teaspoon baking soda

½ C Rockview Farms Butter

½ C Rockview Farms Buttermilk

1 teaspoon vanilla extract

2 eggs, divided

Preheat oven to 450º. IN a large bowl, combine flour, sugar, baking powder and baking soda. Cut in butter until mixture resembles course crumbs. In a small bowl, blend buttermilk, vanilla and 1 whole egg plus 1 egg yolk. Stir into flour mixture until a soft dough forms. Divide and form dough into 6 shortcakes. Place on greased baking sheet. Brush with remaining beaten egg white and sprinkle with additional sugar. Bake 10-12 minutes. Remove from pan and cool on a wire rack.

Serve with berries and freshly whipped cream.

 

[luisa_calif]

I use a similar one but it has grated lemon zest. I agree, once you make these you won't be ..

satisfied with "sponges"

 

[marsha-tbay]

Boy, have I missed good biscuits for strawberry shortcake. Thank you for sharing!

 

[wigs]

Posted this once B4, I believe, but bears repeating: REC--Rich Strawberry Shortcake

RICH STRAWBERRY SHORTCAKE

My mother always made and served these homemade shortcake biscuits. This recipe came from her mother and is from at least the 1940s. I'm clueless as to where in the world Grandma Watkins originally found this recipe.

2 cups sifted enriched flour
2 Tablespoons sugar
3 teaspoons baking powder (My mother always rounded her measuring teaspoons of baking powder for this recipe. Make sure your baking powder is fresh.)
1/2 teaspoon salt
1/2 cup butter or margarine
1 beaten egg
1/2 cup light cream or whole milk (Mother used half and half.)
Soft butter or margarine, for spreading
4 cups sweetened, sliced strawberries

Sift dry ingredients together. Cut in 1/2 cup butter until mixture resembles coarse crumbs. Combine egg and cream and add to flour mixture, stirring just until dough follows fork around bowl.

On a lightly floured surface, pat or roll dough to 1/2 inch depth. Cut out biscuits with a 3-1/2-inch round biscuit cutter. Bake on an ungreased baking sheet in a very hot preheated 450-degree F. oven for 8 to 10 minutes or until centers are done and not doughy.

Split shortcakes in half horizontally and butter the insides of the tops and bottoms. Spoon berries between biscuit layers and also over the tops. Serve warm with sweetened whipped cream or homemade vanilla ice cream. Makes six servings. (Keep in mind that serving size was probably intended for threshers and farmers who worked with horses pulling their plows! Caryn aka Wigs)

 

[wigs]

At thread 14813, but will re-post. Delicious! REC: Cornmeal Biscuit Berry Shortcake

This one has a bit of lemon juice in the berry mixture.

CORNMEAL BISCUIT BERRY SHORTCAKE
(Recipe is from a class taught by Marie Huntington at Cooks & Company on March 28, 2002).

1-1/3 cups all-purpose flour
1/2 cup cornmeal
3 Tablespoons sugar
4 teaspoons baking powder
8 Tablespoons unsalted butter, chilled, cut in small pieces
1/2 cup regular buttermilk (not low-fat)
1 large egg, lightly beaten
1/4 teaspoon salt

Preheat oven to 425 degrees F. Sift together all dry ingredients. Place dry mixture and chilled butter pieces in large bowl. With pastry blender incorporate butter into flour mixture until it resembles coarse bread crumbs. (Marie pulsed together in a Cuisinart food processor using the steel blade.)

Add buttermilk and egg; stir quickly by hand to mix. Turn dough out onto floured board; knead briefly. Pat out into a sheet about 1" thick. Cut into desired shapes with lightly floured cutter. (Marie lightly floured a Sil-Pat sheet, turned the dough out onto it and kneaded the dough 3-4 times/turns before patting it down/out into a rectangle and cutting the dough into 16, yes, sixteen(!) small round biscuits.)

Bake biscuits on parchment or Silpat-covered sheet pan for 8 to 12 minutes until golden brown. Cut biscuits in half horizontally. Place bottoms on plate. Cover with berry mix (recipe below), including some of the juice. Top berries with a dollop of chantilly cream. Place biscuit on top of cream at angle. Garnish with mint leaf or lemon zest, if desired.

2 pints of mixed berries (strawberries, blueberries, blackberries, red raspberries and golden raspberries)
1/2 cup sugar
Juice from 1/2 lemon
2 Tablespoons Grand Marnier liqueur

Sort, rinse and stem berries. Cut strawberries lengthwise into 2 or 4 pieces depending on size. Place berries in a large bowl; add sugar, lemon juice and Grand Marnier. Gently stir with rubber spatula and allow to macerate for at least 1/2 hour.

3/4 cup heavy cream
3 Tablespoons sugar
1 teaspoon vanilla extract

Beat cream until soft peaks form; add sugar and vanilla. Beat until slightly stiff.

 

[lisainla]

THanks wigs, we'll give these a spin, our Farmers Markets are loaded with luscious berries.

 

[lisainla]

LOL @ sponges - that's right! I like the zest addition, I'll try that next time.

 

[lisainla]

I hope you like them as much as we do! smileys/smile.gif

 

[lisainla]

Wow - buttered shortcakes(!) These sounds very rich and delicious - thanks!