The Atlanta Journal-Constitution
FLUFFY BISCUIT SHORTCAKES
These light, fluffy, cake-like biscuits are a fine pairing for fruit shortcakes. Take advantage of the summer season and use fresh peaches and whipped cream or vanilla ice cream to layer with a split biscuit for the season’s perfect dessert. The dough can be baked in an 8-inch cake pan for one large shortcake, rather than individuals, if desired.
2 cups all-purpose flour
4 teaspoons baking powder
3 tablespoons sugar
1/2 teaspoon salt
1/2 teaspoon cream of tartar
8 tablespoons cold unsalted butter, cut into
pieces
1 egg
⅓ cup cold whole milk
1 cup heavy cream, whipped
2 cups sliced peaches (sugar can be added to the peaches if desired)
Place a rack in the middle of the oven. Preheat the oven to 425 degrees. Have an ungreased cookie sheet ready for the biscuits.
In a large bowl, combine the flour, baking powder, sugar, salt, and cream of tartar. Cut the cold butter pieces into the flour mixture using a pastry cutter or the tines of a fork. Work the butter into the flour mixture until the mixture is coarse and resembles small peas or breadcrumbs.
In a small bowl, whisk together the egg and milk. Add the mixture all at once to the flour and butter mixture. Toss and stir together until just combined.
Turn out on a floured surface and knead 12 times. Pat or roll the dough to ½-inch thickness and cut with a cookie cutter. Place the biscuits on the cookie sheet. For biscuits with a higher rise, place the biscuits where they are touching one another. For a more cookie-like biscuit, place the biscuits in rows on the cookie sheet.
Bake 15 minutes, or until lightly browned. Served with sweetened whipped cream and fresh peaches.
Makes 14 biscuits.
Per biscuit: 212 calories (percent of calories from fat, 57), 3 grams protein, 20 grams carbohydrates, 1 gram fiber, 14 grams fat (8 grams saturated), 57 milligrams cholesterol, 231 milligrams sodium.