Old-Fashioned Shortcake recipe


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Servings: 8
Prep time: None None
Cooking time: None None

Ingredients

2 : c Flour

2 : Tb brandy

1 : c Sugar

1/2 : ts Salt

1/2 : lb Butter or margerine

1 : ts Baking powder

3 : Eggs

2 : To 3lb hrtnng .milk

Powdered : Powdered sugar

1 : md Yellow squash, diced

4 : Shallots, with tops, chopped

1 : qt Water

2 : tb Maple syrup

5 : sl Cucumber (1/2" thick)

1 : tb Salt

1/4 : ts Black pepper

Directions

0: Preheat the oven to 450F; set rack in middle level

1: Prepare biscuit dough

2: For a large shortcake, pat the dough into a 9-inch disk on a parchment-lined cookie sheet

3: For individual shortcakes, pat dough into a 6-by-12- inch rectangle and cut into eight 3-inch biscuits with a sharp, floured knife

4: Transfer to a parchment-lined cookie sheet

5: Paint tops with buttermilk

6: Sprinkle with sugar

7: Bake for 10 to 15 minutes, until well risen and golden

8: Check the center of the large shortcake with a toothpick to make sure it is baked through: If the pick emerges with dough still clinging to it, lower temperature to 350F and bake another 5 minutes

9: Slide the large shortcake onto a platter immediately after it is baked

10: Use a sharp, serrated knife to slice through the middle, making two layers

11: Slide the edge of a cookie sheet between the two layers and lift the top layer off

12: Butter the bottom layer and pour all but 1/2 cup of the sweetened fruit on

13: Slide the top back on and pour the remaining berries over the top

14: Split the small shortcakes in the same way and place the bottoms on individual dessert plates

15: Butter them and top with about 1/3 cup of the fruit mixture

16: Replace tops and pour a tablespoon or so of the remaining berries over the top

17: Serve immediately

18: Pass the cream in a bowl for the guests to help themselves

19: BUTTERMILK BISCUIT DOUGH: COMBINE THE FLOURS, salt and baking powder in a mixing bowl and stir well to mix

20: Rub in the butter by hand or with a pastry blender until the mixture is mealy

21: Stir in 3/4 cup of the buttermilk with a fork and continue stirring gently until the dough begins to hold together

22: (If the dough is dry, add more buttermilk, 1 tablespoon at a time

23: ) Sprinkle the work surface generously with flour and scrape the dough onto it

24: Fold the dough over on itself two or three times

25: Use the dough immediately for shortcakes, following the instructions above

26: Use this recipe to make a large shortcake or eight small ones

27: This same dough is used as the topping in cobbler recipes

28: From Gemini's MASSIVE MealMaster collection at www

29: synapse

30: com/~gemini







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