Ingredients
-
1 3/4
-
3
-
1
-
1/2
-
4
-
1/2
-
1/3
-
-
-
-
-
-
-
-
Directions
Classic Shortcakes, Great shortcakes to use for Recipe #361067 or even Recipe #361070 (both of these posted separately to be used with this recipe Both of these recipes are from Cuisine at Home Magazine , These shortcakes are very good Not too heavy with enough sweetness Some used for Recipe #361067, and some we just ate alone I didn’t change a thing and they came out perfect Made and reviewed for PRMR, sorry it took soooo long Thanks! :), Oh WOW!!!! These are exactly what I was looking for! This reminds me of my Grandma’s recipe! I’m thrilled! I will be using this wonderful recipe from now on! Thank you diner! Made for PRMR
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Steps
|
1
Done
|
Preheat Oven to 425 Degrees; Line a Baking Sheet With Parchment Paper. |
|
2
Done
|
Whisk Flour, Sugar, Baking Powder, and Salt Together in a Bowl. |
|
3
Done
|
Cut Butter Into Flour Mixture Using a Pastry Blender Until Butter Is the Size of Peas. Stir Cream and Yogurt Together in a Second Bowl, Add to the Flour Mixture, and Blend With a Fork Just Until Doough Comes Together. Pat Out Dough on a Lightly Floured Surface Into a Circle About 1" Thick. Using a 2 1/2" Round Cutter, Cut Out as Many Shortcakes as Possible and Place on Prepared Baking Sheet. Gently Press Scraps Into a 1"-Thick Circle and Cut Remaining Biscuits. |
|
4
Done
|
Brush With Cream and Sprinkle With Sugar. Bake Until Golden, About 15 Minutes. |
