Shortcake!

I’m firmly on the biscuit side of the biscuit vs cake for shortcake debate.   Don’t get me wrong, I would never turn down cake with seasonal fruit and whipped cream are you kidding?   But for shortcake I like a biscuit that is golden brown, a little crunchy on the edges and buttery flavour.  This fits the bill perfectly:

2 cups flour

¼ cup sugar

1 Tbsp baking powder

½ tsp salt.

¼ cup cold butter

1 egg

2/3 cup milk.

Stir together the dry ingredients and cut in the butter.  

 Beat the egg and milk together and add.  Mix gently.  Knead three times.   The dough is a bit sticky so use some flour on the counter when you roll it out to about ¾ inch thick.   I use the lid from a canning jar (standard size- not wide mouth mason)  to cut out the biscuits.   Maybe if making this for teenage boys you could use a wide mouth one.    

I love how yellow the dough is from the egg and that they are a little rough around the edges as this dessert is a bit rustic. 

Bake at 425 F for 10-12 minutes- until golden on the edges and top.   Let cool on a rack.

Serve sliced in half with seasonal fruit and whipped cream.  

Sweet biscuit, seasonal fruit, whipped cream.

Are you for biscuits, cake or just skip it all go for the whipped cream?