“Great shortcakes to use for Chocolate-Covered Strawberry Shortcake or even Bananas Foster Shortcake (both of these posted separately to be used with this recipe. Both of these recipes are from Cuisine at Home Magazine.”
READY IN:
35mins
SERVES:
6
YIELD:
6 shortcakes
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 425 degrees; line a baking sheet with parchment paper.
  2. Whisk flour, sugar, baking powder, and salt together in a bowl.
  3. Cut butter into flour mixture using a pastry blender until butter is the size of peas. Stir cream and yogurt together in a second bowl, add to the flour mixture, and blend with a fork just until doough comes together. Pat out dough on a lightly floured surface into a circle about 1" thick. Using a 2 1/2" round cutter, cut out as many shortcakes as possible and place on prepared baking sheet. Gently press scraps into a 1"-thick circle and cut remaining biscuits.
  4. Brush with cream and sprinkle with sugar. Bake until golden, about 15 minutes.

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