foodie friday: shortcakes, ala cream biscuits

Sometimes you want a simple dessert option. Not too sweet, still involving baking, but super fresh.

Shortcakes/Cream Biscuits to the rescue.


They aren’t seasonal, which is a helpful thing. From berries to peaches to really whatever fruit you’d like, these shortcakes will make you look like the hostess with the mostess. And no need to tell anyone that it takes only 20 minutes to make from start to finish.

Split them in half, add in some fruit, and dollop some whipped cream on top and you are good to go. (According to my mother you can also drop these little bits of biscuit joy on top of cobbler filling, bake and enjoy).

No matter what you serve them with, they will be enjoyed.

Shortcake, i.e. the best/easiest cream biscuit ever
2 c. All Purpose Flour, I like White Lily Flour
1 tbsp baking powder
1/2 tsp salt
1 tbsp vanilla
1 1/4 c. Heavy Cream

also: Course Raw Sugar (the large crystals) to top the biscuit

Preheat oven to 350 and grease a cookie sheet (either with baking spray or butter) and set aside

Mix the flour, baking powder and salt together to combine.
Add the wet ingredients into the flour mixture.
Stir (you may need to use your hands to knead it together in the end).
Make approx 2 inch round balls of dough, and place on the cookie sheet (three to a row).
Once the tray is full (it should fit 12 on a tray) takes the dough balls one by one and dip the bottom (the side touching the butter) into the raw sugar.
(The best way to do this is to dip the side that has been face down on the cookie sheet into the sugar and press lightly to coat the side evenly).
Remove from sugar and place the dough ball sugar side up on the tray.

Bake for 12-15 mins or until the biscuits are a golden brown.

P.S. I have two problems, sometimes I forget to photography food while making, and other times I forget at the end. This time, our problem is the former. But that’s quite okay, as long as you can see the yummy finale.

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