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Here it is, everyone's summertime favorite.
3 1/2 cups (14 7/8 ounces) King Arthur Unbleached All-Purpose Flour
1 teaspoon salt
1 tablespoon baking powder
1/2 teaspoon baking soda
1/4 cup dried buttermilk powder*
3 tablespoons sugar
1/2 cup (1 stick, 4 ounces) butter, or 1/2 cup shortening
2 teaspoons vanilla
1 large egg
1 cup (8 ounces) milk*
2 quarts hulled strawberries
1/2 cup sugar
2 teaspoons fresh lemon juice
1 cup (8 ounces, 1/2 pint ) whipping cream
*Or substitute 1 cup buttermilk for the buttermilk powder and milk.
The Biscuits: Preheat the oven to 425°F.
Whisk together the dry ingredients, and cut in the cold butter, margarine or shortening. Whisk the vanilla and egg with the milk, then add all at once to the dry ingredients and stir until the liquid is absorbed. Turn the dough out onto a lightly floured surface and knead 4 or 5 times, just until it holds together. Pat the dough out until it's about 1/2 to 3/4 inches thick, and cut it into circles (using a sharp cutter for the highest rising biscuits). Place the biscuits onto an ungreased baking sheet, brush the tops with milk or egg white for a shiny surface, sprinkle with sugar if desired, and bake for 10 to 12 minutes, until the tops are golden brown. Remove from the oven and cool for 15 minutes before serving. Yield: 9 biscuits.
To Assemble Shortcake: Mash 2 cups of the strawberries. Slice the remaining strawberries, and mix all of the berries with the sugar and lemon juice. Let rest 1 hour. Whip the cream until soft peaks form. Just before serving, split open the biscuits, spoon half the berries and whipped cream on the bottom half, top with remaining biscuit halves, and spoon on remaining berries and cream.