Ingredients
- 1 Cup unsalted butter chilled
- 2/3 Cup milk
- 3 Cups flour
- 1/4 Cup sugar
- 3/4 Teaspoon salt
- 2 Tablespoons baking powder
- 1 egg beaten
Servings: 2" biscuits
Instructions
- In a bowl combine the flour, sugar, salt and baking powder. Cut in the butter with a pastry knife until crumbly. Stir in the milk with a fork and stir until a soft dough forms. You may need to add more milk. Once it resembles dough, you can use your hands to mix it together, then turn out on a floured surface and pat or roll out to 3/4" thick and cut out rounds with a 2" cutter.
- Place the biscuit rounds on an un-greased baking sheet and cover with plastic wrap. Refrigerate for 30 minutes or up to 24 hours.
- Pre-heat the oven to 375 degrees. Brush the tops of the biscuits with the beaten egg. Bake for 14-16 minutes or until slightly golden.
- Split and serve with fresh fruit and creme Fraiche
- Creme Fraiche: in a glass jar combine 2 cups heavy cream, 2 tablespoons fresh squeezed lemon juice. Let this stand at room temperature for 8-12 hours in the loosely covered jar. Once it has begun to thicken, tightly cover the jar and refrigerate until ready to serve. Can add 2 tablespoons mild honey before serving, optional. (mason jars with screw lids make a nice container to make the creme)
- Optional additions to the berry shortcakes can be fruit curds, jams or jellies, ice cream or whipped toppings.