Despite the risk of excommunication from r.f.baking, I have to say that my
favorite shortcake is a sweet drop biscuit, directly off the Bisquick
package! In the past year or so, I have had to totally avoid wheat, so I
make my own baking mix using spelt flour (+non-fat dry milk, sugar,
shortening, and baking powder.) Works great!
On Tue, 2 Nov 2004 14:50:31 -0700, Eric Jorgensen
Of course, it is! Just all the things you have in your cupboard
mixed together in the right proportions. Read the box
ingredients.....if you can.
I don't often share recipies but this one I found in American Classics by
the editors of Cook's Illustrated magazine is fantastic! Made a strawberry
shortcake convert out of me.
Start the recipe by preparing the fruit, then set the fruit aside while
preparing the biscuits to allow the juices to become syrupy.
8 cups hulled strawberries
6 tablespoons (2 2/3 oz) sugar
2 cups (10 oz) unbleached all-purpose flour, plus more for work surface and
5 tablespoons (about 2 1/4 oz) sugar
1 tablespoon baking powder
1/2 teaspoon salt
8 tablespoons unsalted butter, chilled, cut into 1/2 inch cubes
1 large egg, lightly beaten
1/2 cup plus 1 tablespoon half and half (or milk)
1 large egg white, lightly beaten
For the fruit: Place 3 cups hulled berries in a large bowl and crush with a
potato masher. Slice the remaining 5 cups berries and stir into the crushed
berries along with the sugar. Set the fruit aside to mascerate for at least
30 minutes and up to 2 hours.
For the shortcakes: Adjust an oven rack to the lower-middle portion and
heat the oven to 425 degrees. In the workbowl of a food processor fitted
with the steel blade, pulse the flour, 3 tablespoons sugar, baking powder
and salt to combine. Scatter the butter pieces over and process until the
mixture resembles coarse meal, about 15 1-second pulses. Transfer to a
medium bowl. Mix the beaten egg with the half and half in a measuring cup.
Pour the egg mixture into the bowl with the flour mixture. Combine with a
rubber spatula until large clumps form. Turn the mixture onto a floured
work surface and lightly knead until it comes together. Use your fingertips
to pat the dough into a 6 by 9-inch rectangle about 3/4 inch thick being
careful not to overwork the dough (I personally skip this step and just form
the dough into freeform balls and plunk down on the baking sheet). Flour a
2 3/4-inch biscuit cutter and cut out 6 dough rounds. Place the rounds 1
inch apart on a small baking sheet, brush the tops with the egg white and
sprinkle with the remaining 2 tablespoons sugar. (Can be covered and
refridgerated for up to 2 hours before baking). Bake until the shortcakes
are golden brown, 12-14 minutes. Place the baking sheet on a wire rack and
cool the cakes until warm, about 10 minutes.
To assemble: When the shortcakes have cooled slightly, split them in half.
Place each cake bottom on an individual serving plate. Spoon a portion of
the fruit and then dollop of whipped cream over each cake bottom. Cap with
the cake top and serve immediately.