Shortcake Biscuits
Light, buttery, and irresistibly flaky, these homemade Shortcake Biscuits are the perfect base for your favorite summer desserts. Made with simple pantry staples like all-purpose flour, cold butter, and a touch of heavy cream, these biscuits boast a tender crumb with layers of delicate richness. The recipe uses a clever fold-and-pat technique to ensure beautifully flaky layers, while a hint of vanilla adds an extra touch of sweetness to every bite. Customize the biscuits with optional egg wash and a sprinkle of coarse sugar for a golden, slightly crisp finish. Ready in just 35 minutes, these versatile shortcakes pair perfectly with fresh berries and whipped cream, making them a must-have for any dessert table.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 0.5 teaspoons salt
- 6 tablespoons unsalted butter, cold and cubed
- 0.75 cups heavy cream
- 1 teaspoon vanilla extract
- 1 unit egg, beaten (optional, for brushing tops)
- 2 tablespoons coarse sugar (optional, for sprinkling)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or your fingertips to work the butter into the flour mixture until it resembles coarse crumbs. Be careful not to overwork; the butter should remain in small, pea-sized pieces.
In a separate small bowl, whisk together the heavy cream and vanilla extract.
Make a well in the center of the flour mixture and pour in the cream mixture. Gently mix with a fork until the dough just comes together. Do not overmix; the dough should be slightly sticky.
Turn the dough out onto a lightly floured surface and gently pat it into a rectangle about 1 inch thick. Fold the dough in half and gently pat it out again. Repeat this fold-and-pat process 2-3 times to create flaky layers.
Using a floured biscuit cutter or the rim of a glass, cut out 2.5-inch rounds and place them on the prepared baking sheet. Gather any scraps, gently press them back together, and cut additional biscuits.
If desired, brush the tops of the biscuits with the beaten egg and sprinkle with coarse sugar for a golden, slightly sweet finish.
Bake in the preheated oven for 18-20 minutes or until the biscuits are lightly golden on top and cooked through.
Remove the biscuits from the oven and let them cool for a few minutes on the baking sheet before serving.
Serve warm with fresh fruit, whipped cream, or your favorite toppings for a classic shortcake experience.
Nutrition Facts
Calories |
301 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.1 g | 22% | |
| Saturated Fat | 10.2 g | 51% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 69 mg | 23% | |
| Sodium | 340 mg | 15% | |
| Total Carbohydrate | 30.4 g | 11% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 6.5 g | ||
| Protein | 4.1 g | 8% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 9 mg | 1% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 37 mg | 1% | |
*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.
