Biscuit Shortcake

The key to biscuit shortcake is the sweet syrup that ties the peaches, cream, and biscuit together.

Despite our societal addiction to sugar and all things sweet, it’s odd when folks are reluctant to generously sweeten the fresh fruit for biscuit shortcake. That has included me, but I’m finally over it.

There’s nothing shameful about adding sugar to fresh fruit. In fact, it’s critical for great shortcake. Sweetening the fruit brings out the flavor and creates the heady syrup that ties together the three components–fresh fruit, cream, and the biscuit or cake. This is no time for scrimping.

Without the syrup, there’s no mingling at the party, no “whole is greater than the sum of the parts,” no swing. Without developing that sweet syrup all you’ve got is dry fruit rolling around a biscuit and a blob of cream.

Use whatever carrier you like, be it a slice of angel food cake or a slightly sweet/salty southern biscuit. No matter what you use, always sweeten the fruit.

Here’s a great biscuit shortcake inspired by my Martha White flour test kitchen days made with self-rising flour. The biscuit can have just a hint of sugar (or even none at all) but sweeten the fruit.

For more on making great biscuits, read our Biscuit Lab Manual.

Biscuit Shortcake

cheaters Generously sweeten the fruit, but not the biscuit shortcake. Biscuits and Cornbread Biscuit Shortcake European Print This

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 2 cups self-rising flour
• 2 tablespoons sugar
• 6 tablespoons butter
• 3/4 cup milk
• 6 cups sliced fresh fruit like peaches and/or berries, sweetened to taste
• Whipped cream

Instructions

Heat the oven to 450F degrees. In a medium mixing bowl, combine the flour and sugar; mix well. Cut the butter into the flour with a pastry blender or two knives, until the mixture is crumbly. Add milk and stir with a fork just until a soft dough forms.

Turn the dough out onto lightly floured board or pastry cloth (store in freezer); knead gently just until smooth, about 5 to 7 times. Roll out to 1/2-inch thickness. Cut with a floured biscuit cutter into rounds or cut into squares with a knife.

Place on a baking sheet about 1 inch apart. Bake for 10 to 12 minutes or until golden brown. Brush the tops with melted butter. Serve shortcakes warm or at room temperature. Split shortcake and butter each side. Fill and top with sweetened fruit. Top with whipped cream. Makes 8 servings.