Shortcake Biscuit Recipe
A true shortcake is more biscuit than cake. These are the perfect rich biscuits for making Strawberry Shortcakes, of course. But don't stop there. Use any seasonal fruit to top these delicious true shortcakes.
biscuits
Ingredients
- 10 oz all-purpose flour (2 cups, see note)
- 9 oz cake flour (2 cups)
- 1 teaspoon table salt
- 2 tablespoons baking powder
- 2 oz granulated sugar (¼ cup)
- 8 oz unsalted butter (cold, cut into ¼" slices)
- 2 large eggs
- 12 oz buttermilk
- Extra buttermilk and sugar for topping
Instructions
- Preheat the oven to 375 °F. Line a ½ sheet pan with parchment paper or a silicone baking mat.
- Whisk together 10 oz all-purpose flour, 9 oz cake flour, 1 teaspoon table salt, 2 tablespoons baking powder, 2 oz granulated sugar. Toss 8 oz unsalted butter slices into the flour.
- Use your fingers to work the butter into the flour until the pieces are no larger than a pea.
- Whisk 2 large eggs into 12 oz buttermilk. Pour the buttermilk into flour mixture. Toss the mixture with a spoon or spatula until it begins for form a dough. Turn the dough out onto a well floured surface and lightly knead about 5-10 times to bring the dough together. This is a very wet dough so keep your hands well floured and use a light touch while kneading. You don't want to knock all the air out of the dough.
- Use your hands to pat dough to 3/4" thick. Cut rounds with a 3" biscuit cutter. Gently knead together the scraps to cut remaining biscuits. Place the rounds on the sheet pan. For square shortcakes, pat the dough to a 3/4" thick rectangle and cut the dough into 12 squares. Brush with buttermilk and sprinkle with granulated sugar. Bake until golden brown, 12 to 14 minutes (see note).
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Notes
If measuring the flour by volume use the “dip & sweep” method. That is, dip the measuring cup into the flour bin, overfill it, then sweep away the excess.
The shortcakes are best the day they are baked. To work ahead you can combine the dry ingredients and set them aside. Cut the butter into slices and hold them in the refrigerator until you are ready to mix the dough.
You can freeze the shortcakes as soon as they are cooled. Defrost and rewarm in the oven before serving.
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