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Self-Rising Cream Biscuits for Shortcake

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Self-Rising Cream Biscuits for Shortcake

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Self-Rising Cream Biscuits for Shortcake Recipe Self-Rising Cream Biscuits for Shortcake Recipe

Tender and high-rising, with refined sweetness and a touch of vanilla, those biscuits are very best as the bottom for shortcake — or all on their very own.

At a look

Prep
Bake
Total
Yield
nine biscuits

Ingredients

  • 2 cups King Arthur Unbleached Self-Rising Flour
  • 2 tablespoons sugar
  • 1 teaspoon vanilla extract
  • 1 cup heavy cream
  • 1 to two tablespoons milk
  • 1 to two tablespoons (half to at least one ounce) melted butter, non-compulsory, for brushing on most sensible
  • coarse white glowing sugar or cinnamon-sugar, non-compulsory, for topping

  • eight oz. King Arthur Unbleached Self-Rising Flour
  • 7/eight ounce sugar
  • 1 teaspoon vanilla extract
  • eight oz. heavy cream
  • half to at least one ounce milk
  • half to at least one ounce melted butter, non-compulsory, for brushing on most sensible
  • coarse white glowing sugar or cinnamon-sugar, non-compulsory, for topping

  • 227g King Arthur Unbleached Self-Rising Flour
  • 25g sugar
  • 1 teaspoon vanilla extract
  • 227g heavy cream
  • 14g to 28g milk
  • 14g to 28g melted butter, non-compulsory, for brushing on most sensible
  • coarse white glowing sugar or cinnamon-sugar, non-compulsory, for topping

Instructions

  1. Preheat the oven to 425°F; transfer a rack to the highest 3rd of the oven.
  2. Whisk in combination the flour and the sugar.
  3. In a separate bowl, whisk the vanilla into the cream.
  4. Make a effectively within the flour/sugar combination, pour the vanilla and cream into the effectively, and stir till the entirety comes in combination. If there is dry flour across the facets and backside of the bowl, stir in more cream or milk till all of the flour is moistened.
  5. Turn the dough onto a well-floured paintings floor, sprinkle flour on most sensible of the dough, and fold it over a number of occasions.
  6. Pat the dough right into a 7″ circle about half” thick.
  7. Use a pointy biscuit cutter (2 1/four” is a great measurement) to chop rounds. Place them on an ungreased or parchment-lined baking sheet.
  8. Brush the tops of the biscuits with melted butter and sprinkle with coarse glowing sugar or cinnamon-sugar, if desired. This is a pleasing contact if you will use the biscuits for shortcake.
  9. Bake the biscuits for 12 to 16 mins, till they are golden brown.
  10. Remove the biscuits from the oven, and funky them proper at the pan, or on a rack.
  11. To make shortcake: Split the biscuits in part horizontally. Top every backside part with berries or sliced fruit (and whipped cream, if desired). Add the highest halves, and most sensible with whipped cream.
  12. Yield: about nine massive biscuits.
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