Self-Rising Cream Biscuits for Shortcake

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quick-n-easy
Recipe photo
Hands-on time:
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Yield: 9 biscuits

Recipe photo

Tender and high-rising, with subtle sweetness and a hint of vanilla, these biscuits are perfect as the base for shortcake — or all on their own.

Self-Rising Cream Biscuits for Shortcake

star rating (6) rate this recipe »
quick-n-easy
Hands-on time:
Baking time:
Total time:
Yield: 9 biscuits
Published: 06/08/2012

Ingredients

Tips from our bakers

  • Don't have self-rising flour? Try our recipe for David Lee's Biscuits, Perfect for Shortcake using all-purpose flour.
  • Enjoy the convenience of just-baked shortcakes anytime: Make the dough, shape, place on pan, but don't bake — freeze. Wrap frozen shortcakes airtight. When ready to serve, unwrap, put on a baking sheet, and bake frozen shortcakes in a preheated 425°F oven for 15 to 20 minutes, or until golden brown.

Directions

1) Preheat the oven to 425°F; move a rack to the top third of the oven.

2) Whisk together the flour and the sugar.

3) In a separate bowl, whisk the vanilla into the cream.

4) Make a well in the flour/sugar mixture, pour the vanilla and cream into the well, and stir until everything comes together. If there's dry flour around the sides and bottom of the bowl, stir in additional cream or milk until all the flour is moistened.

5) Turn the dough onto a well-floured work surface, sprinkle flour on top of the dough, and fold it over several times.

6) Pat the dough into a 7" circle about 1/2" thick.

7) Use a sharp biscuit cutter (2 1/4" is a good size) to cut rounds. Place them on an ungreased or parchment-lined baking sheet.

8) Brush the tops of the biscuits with melted butter and sprinkle with coarse sparkling sugar or cinnamon-sugar, if desired. This is a nice touch if you're going to use the biscuits for shortcake.

9) Bake the biscuits for 12 to 16 minutes, until they're golden brown.

10) Remove the biscuits from the oven, and cool them right on the pan, or on a rack.

11) To make shortcake: Split the biscuits in half horizontally. Top each bottom half with berries or sliced fruit (and whipped cream, if desired). Add the top halves, and top with whipped cream.

Yield: about 9 large biscuits.

Reviews

1
  • star rating 07/22/2014
  • Lauri_NH from KAF Community
  • Just to add one more "plus", these freeze beautifully!! I put a few in a zip-top freezer bag to see how they would hold up. I took them out and let them thaw to room temp...they were perfect!
  • star rating 07/04/2014
  • Lauri_NH from KAF Community
  • This was my first time working with self-rising flour. What a breeze! This recipe made our rained-out 4th something special. Tender, delicious, truly a new go-to summer treat!
  • star rating 06/18/2014
  • Cheryl from Temperance, MI
  • Great recipe. Simple to prepare and the biscuits came out tender and delicious. Thank you for a great recipe
  • star rating 05/27/2014
  • Kitchen kitten from KAF Community
  • This is so quick and easy and good. It's a major reason to keep a bag of self-rising flour handy.
  • star rating 05/30/2013
  • erinhibshman from KAF Community
  • A great recipe to have - these biscuits are so tender and delicious and easy to mix together. A great recipe to make with young bakers!
  • star rating 04/09/2013
  • Chris from Danbury, CT
  • So simple and oh so very yummy. These were great even with some frozen berries that I found in the back of the freezer.
1
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