Shortcake Biscuits
18-29 minutes @ 425F/218C (approx 1 hour before eating)
sq inches |
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8" x8" square |
Sift together into a large bowl
pastry flour(!100.0% !) |
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Baking powder(!6.1% !) |
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salt(!1.2% !) |
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Sugar (optional)(!3.7% !) |
Cut in with fork or pastry cutter until the largest pieces are the sizes of peas
butter(!44.7% !) |
Make well in flour butter mixture and then add and mix until just moistened
heavy cream(!93.7% !) |
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Vanilla extract(!1.7% !) |
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Total(!407 Calories/100g !)(!251%!) |
Dough should be shaggy in appearance and not at all uniform. Knead gently five or six times just to pick up all flour and create a loose ball. Pat into a 8 inch square 3/4 to 1 inch thick. Chill for at least 20 minutes.
Preheat oven to 425F/218C while biscuits are chilling.
Cut into 9 squares and place on baking sheet 2 inches apart.
Brush each biscuit with cream and some sugar (optional).
Bake in a preheated 425 F/218C oven for 18-20 minutes.
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Note
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2019-08-15 When using half and half instead of heavy cream it is 327Calories/100g. |