Perfect Shortcake Biscuits
Fluffy, golden, and perfectly tender, these **Perfect Shortcake Biscuits** are the ultimate foundation for a classic summer dessert. Made with simple pantry staples like all-purpose flour, butter, and heavy cream, these biscuits have a buttery richness and just the right hint of sweetness to complement fresh berries and whipped cream. The key to their flaky texture lies in working cold butter into the flour and handling the dough with care to avoid overmixing. Brushed with cream and sprinkled with coarse sugar before baking, they emerge from the oven with irresistible golden tops and a lightly crunchy finish. Ready in just 30 minutes, these homemade shortcake biscuits are the ideal base for creating festive desserts or enjoying on their own with a drizzle of honey.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 3 tablespoons Granulated sugar
- 1 tablespoon Baking powder
- 0.5 teaspoons Salt
- 0.5 cups Unsalted butter, cold and diced
- 0.75 cups Heavy cream, plus extra for brushing
- 1 teaspoon Vanilla extract
- 2 tablespoons Coarse sugar (optional, for topping)
Instructions
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
Add the cold, diced unsalted butter to the bowl. Use a pastry cutter, fork, or your fingertips to work the butter into the dry ingredients until the mixture resembles coarse crumbs.
In a small bowl, combine the heavy cream and vanilla extract. Gradually pour this mixture into the dry ingredients, stirring gently with a fork or spatula, until the dough just comes together. Be careful not to overmix.
Turn the dough out onto a lightly floured surface and gently pat it into a rectangle about 1 inch thick. Avoid overworking the dough to ensure tender biscuits.
Using a round biscuit cutter (about 2.5 inches in diameter), cut out biscuits and place them on the prepared baking sheet. Gather the scraps of dough, gently press them together, and cut out additional biscuits.
Brush the tops of the biscuits with a little heavy cream and sprinkle them with coarse sugar, if desired, for added sweetness and crunch.
Bake the biscuits in the preheated oven for 12-15 minutes, or until the tops are golden brown.
Allow the biscuits to cool slightly on the baking sheet, then transfer them to a wire rack to cool completely. Serve them with fresh berries and whipped cream for a classic shortcake dessert.
Nutrition Facts
Calories |
2609 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 164.6 g | 211% | |
| Saturated Fat | 103.0 g | 515% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 507 mg | 169% | |
| Sodium | 2608 mg | 113% | |
| Total Carbohydrate | 257.8 g | 94% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 68.8 g | ||
| Protein | 29.5 g | 59% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 183 mg | 14% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 390 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
