Shortcake Biscuits

Name: Shortcake Biscuits
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 6 serving(s)
Ingredients: 2 cups flour; 6 tablespoons sugar, divided; 1 tablespoon baking powder; 3/4 teaspoon salt; 1/4 cup unsalted butter, cut into 1-teaspoon-sized pieces and frozen; 2 cups whipping cream, plus; 2 tablespoons whipping cream; 1 egg yolk; 1 teaspoon vanilla extract, divided

Submitted by swirlycinnacakes

"Yummy. Top with fruit, cream, or whatever your heart desires."

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Ready In:: 35mins
Ingredients:: 9
Serves:: 6

ingredients

2 cups flour
6 tablespoons sugar, divided
1 tablespoon baking powder
³⁄₄ teaspoon salt
¹⁄₄ cup unsalted butter, cut into 1-teaspoon-sized pieces and frozen
2 cups whipping cream, plus
2 tablespoons whipping cream
1 egg yolk
1 teaspoon vanilla extract, divided

directions

Preheat oven to 375 degrees F. In a food processor, place the flour, 2 tablespoons sugar, baking powder, and salt. Blend briefly. Add the butter and pulse until the butter is the size of peas.
Pour mixture into a bowl, add 1 cup of the cream, and combine with a fork until moistened. Immediately turn out onto a lightly floured board and knead about 10 times. Small lumps of butter should be visible.
Roll out to a 3/4-inch thickness. Keep dough in a square shape. Cut into 6 pieces and place on an ungreased cookie sheet. (You can do this either with a knife, for square biscuits, or with biscuit cutters for round ones. If you don’t have biscuit butters, you can also use one end of a clean 8-oz tomato sauce can.).
Mix the egg yolk with 2 tablespoons of cream and 1/2 teaspoon vanilla, and brush on the tops of the biscuits. Sprinkle with 2 tablespoons sugar. Bake 15 to 20 minutes or until golden brown.