Summer Shortcake Biscuits

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Summer Shortcake Biscuits

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Published prior to 2008

King Arthur's all-purpose flour (regular, or organic) makes incredibly tasty biscuits. Just add sliced fruit and whipped cream for a delicious taste-of-summer dessert.

3 1/4 cups (13 3/4 ounces) King Arthur Select Artisan 100% Organic All-Purpose Flour or King Arthur Unbleached All-Purpose Flour
1 cup (3 1/4 ounces) oat flour
1/4 cup (1 3/4 ounces) buttermilk powder
1/4 cup (1 3/4 ounces) sugar
1 teaspoon salt
1 tablespoon Original Bakewell Cream*
1 1/2 teaspoons baking soda
1/2 cup (1 stick, 4 ounces) cold unsalted butter, cubed
1 large egg
1 1/4 cups milk (+ 1 tablespoon for brushing on biscuits)
2 teaspoons vanilla extract or 1 teaspoon Buttery Sweet Dough Flavor
1 tablespoon orange zest or 1/8 teaspoon orange oil, optional
1 tablespoon sparkling sugar or Demerara sugar

*Or substitute 1 tablespoon baking powder and reduce the baking soda to 1/4 teaspoon.

Whisk together the dry ingredients, and work in the cold butter, mixing until crumbly. Whisk together the egg, milk, flavoring, and orange zest, then toss with the dry ingredients. Let the dough rest for 5 minutes, then pat it into a 9" x 12" rectangle, and cut into 12 biscuits. Transfer to a lightly greased or parchment-lined baking sheet. Brush with 1 tablespoon milk, then sprinkle with sugar.

Bake the biscuits in a preheated 425°F oven for 16 to 20 minutes, until they're golden brown. Remove them from the oven, and cool slightly before serving. To make fruit shortcake, split biscuits, and layer with sliced fresh peaches (or other fruit) and whipped cream. Yield: 12 biscuits.


  • star rating 09/07/2012
  • mukki from KAF Community
  • I've been looking for a recipe that was like my Grandmother's and this is it. I can now show rather than tell why those little sponges in the supermarket are NOT what traditional strawberry shortcake should taste like! I canned some white peaches in rum sauce and OMG, this biscuit enhances all their flavors!
  • 07/16/2010
  • Nancy from Beaverton, Oregon
  • I just came upon this recipe, and I have a question. First of all, I have been making biscuits from scratch all my life the way ancestresses going back at least four generations have done, and I simply can't do them from a recipe. But I'd say the proportions are about the same as in yours. Since it's berry season, I had to have shortcake, and this time I substituted about 1/2 cup of fine-ground hazelnut meal for part of the flour. I used whole milk. They tasted wonderful, but the texture was disappointing--more like cake than biscuit. I notice your recipe has oats, which I often add when making scones from my basic biscuits, and the texture is excellent. Would the hazelnut flour have made this difference? I used both soda and baking powder. What would you suggest? I love KA products, wouldn't think of using anything else.
    Please call our Baker's Hot line for help with your questions JMD@KAF