This recipe is super easy and really good! I came across it on a local Portland foodie website. It received rave reviews here... we topped it with the strawberries and whipped cream.
Easiest shortcake recipe ever, no rolling, no fuss:
2 cups all-purpose bleached flour
1/2 teaspoon salt
1 tablespoon baking powder
5 tablespoons sugar, divided
1/2 cup butter, frozen
1 egg, beaten
1 egg white (optional)
1/2 cup cold half-and-half (or milk, even evaporated milk will do)
Oven rack to lower-middle position, preheat to 425. Mix flour, salt, baking powder and 3 Tbs. sugar in a medium bowl. Grate 2 Tbs. of the butter on the coarse holes of a box grater into dry ingredients; toss to coat. Repeat grating and tossing with remaining butter. Combine egg and half-and-half; pour into flour mixture. Toss with a fork to form large clumps. Lightly press clumps into a ball; add a teaspoon more half-and-half to the bowl if dough won't come together.
Turn dough onto work surface; press into an 8-by-4- to 5-inch rectangle. Cut into 6 squares, placing them 1 inch apart on a small baking sheet. (Can be refrigerated up to 2 hours before baking.) Before baking, brush tops with optional egg white for a particularly attractive sheen. Sprinkle with remaining 2 Tbs. sugar. Bake until golden brown, about 12 - 14 minutes. Let cool until warm, 5 to 10 minutes.
Notes: Instead of topping them with regular sugar, I often top them with turbinado sugar (larger crystals and I like the crunch). Also, I often make half a recipe and use the other half of the egg to brush on the shortcakes before baking. If you like your shortcakes sweeter add a bit more than 3 tablespoons to the dough...an extra tablespoon should do it and not ruin the recipe.
2 cups all-purpose bleached flour
1/2 teaspoon salt
1 tablespoon baking powder
5 tablespoons sugar, divided
1/2 cup butter, frozen
1 egg, beaten
1 egg white (optional)
1/2 cup cold half-and-half (or milk, even evaporated milk will do)
Oven rack to lower-middle position, preheat to 425. Mix flour, salt, baking powder and 3 Tbs. sugar in a medium bowl. Grate 2 Tbs. of the butter on the coarse holes of a box grater into dry ingredients; toss to coat. Repeat grating and tossing with remaining butter. Combine egg and half-and-half; pour into flour mixture. Toss with a fork to form large clumps. Lightly press clumps into a ball; add a teaspoon more half-and-half to the bowl if dough won't come together.
Turn dough onto work surface; press into an 8-by-4- to 5-inch rectangle. Cut into 6 squares, placing them 1 inch apart on a small baking sheet. (Can be refrigerated up to 2 hours before baking.) Before baking, brush tops with optional egg white for a particularly attractive sheen. Sprinkle with remaining 2 Tbs. sugar. Bake until golden brown, about 12 - 14 minutes. Let cool until warm, 5 to 10 minutes.
Notes: Instead of topping them with regular sugar, I often top them with turbinado sugar (larger crystals and I like the crunch). Also, I often make half a recipe and use the other half of the egg to brush on the shortcakes before baking. If you like your shortcakes sweeter add a bit more than 3 tablespoons to the dough...an extra tablespoon should do it and not ruin the recipe.
1 comment:
you crazy insane foodie you!! lol
i appreciate your baking. bake away. go ahead. i dare ya.
xoxo
si
Post a Comment