Cloud Shortcakes
Cloud Shortcakes
(2)
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| quick-n-easy | |
| Hands-on time: | |
|---|---|
| Baking time: | |
| Total time: | |
| Yield: | 14 shortcakes |
Ingredients
- 2 cups King Arthur Unbleached All-Purpose Flour
- 1 cup Hi-maize Fiber
- 1/2 cup sugar
- 1 tablespoon grated lemon rind (lemon zest) or 1/8 teaspoon lemon oil, optional
- 1 tablespoon Bakewell Cream + 1 1/2 teaspoons baking soda
- 3/4 teaspoon salt
- 3 tablespoons buttermilk powder
- 6 tablespoons cold butter
- 2 teaspoons vanilla extract
- 1 cup milk
Directions
1) Preheat the oven to 425°F. Lightly grease a baking sheet, or line with parchment.
2) Whisk together the dry ingredients.
3) Work the butter into the dry ingredients to make an unevenly crumbly mixture.
4) Stir the vanilla extract (and lemon oil, if you're using it) into the milk, then stir into the dry ingredients until everything is moistened.
5) Turn the soft dough out onto a lightly floured work surface and fold it over once or twice.
6) Pat it into a 1"-thick circle, about 7 1/2" in diameter; and use a 2" biscuit cutter to cut out about 14 circles, re-rolling the dough scraps if necessary.
7) Place the shortcakes onto the prepared baking sheet, and brush the tops with milk or melted butter. Sprinkle with coarse white sparkling sugar, if desired.
8) Bake the biscuits for 14 to 16 minutes, until they're golden brown. Remove from the oven, and cool on a rack. Or serve warm.
9) Serve with sugared berries or sliced peaches and whipped cream.
Yield: 14 shortcakes.
Reviews
- 08/19/2011
- 05/11/2011
- These are easy and delicious. I used regular flour with the 4 T of baking powder and they rose up very high. I needed a little more milk to work the dough so it was moist enough and after brushing them with milk I sprinkled them with sparkling white sugar. I also used the KAF European lemon zest which gave them a great slightly lemon taste. They split easily. Wonderful with strawberries and cream and also just crumbled half one over ice cream.
