MIXED BERRY SHORTCAKE
Steps:
- To make the biscuits: Preheat the oven to 425 with the rack in the center position. Line a heavy-duty baking sheet with foil or parchment. Measure the milk in a 1-cup measure, then stir in the vinegar. The mixture will curdle. Set aside. Place the butter in a medium-sized mixing bowl, then set a wire strainer over the bowl. Add the flour, baking powder, baking soda, salt, and sugar to the strainer and shake the dry ingredients into the bowl over the butter. Use 2 butter knives in a crisscross motion to cut the flour into the butter until the mixture resembles coarse crumbs. Dribble in the milk while using a fork to mix the dough until it is sticky and just starts to hold together. It will not be a smooth ball. Turn the dough out onto a lightly floured work surface and, using your hands and a dough scraper, gently knead the dough about 10 turns into a smooth ball. Pat the dough into a 9-inch rectangle about 1/2 inch thick. Use a straight, sharp knife to cut the dough into 3 equal strips, then cut each strip in thirds to make 9 biscuits. Place the biscuits 1 1/2 inches apart on the prepared baking sheet and bake for 14 to 16 minutes, or until the tops are lightly browned. Remove to a wire rack to cool. To assemble the shortcakes: Rinse the strawberries and slice them. Combine the berries in a mixing bowl, sprinkle with the sugar, and set aside. In a chilled bowl with chilled beaters, whip the cream until it holds soft peaks. Slice the biscuits in half, and place the bottom half of each biscuit in an individual shallow bowl or rimmed dish. Spoon some berries and juice onto the biscuit half. Place the top of each biscuit on the fruit and add a generous dollop of whipped cream. Serve immediately.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
