… enjoy with your favourite fruit and whip cream
Prep Time
20 minutesBake Time
10 – 12 minutesYield
9 shortcakesRating
/rating_on.png "1 Star")
/rating_half.png "4 Stars")
/rating_off.png "5 Stars")
Loading...| 2 cups ROGERS No Additive or All Purpose Flour, 500 mL | |
| 1/2 tsp. salt, 2 mL | |
| 1 tbsp. baking powder, 15 mL | |
| 1/4 cup sugar, 60 mL | |
| 1/2 cup butter, frozen, 125 mL | |
| 1 egg, beaten, 1 | |
| 1/2 + 1 tbsp. cold buttermilk. 140 mL |
… enjoy with your favourite fruit and whip cream
| 1. | Preheat oven to 400 F (205 C). Prepare a cookie sheet. |
| 2. | Mix the first 4 dry ingredients. |
| 3. | Divide frozen butter into 4 small pieces, grate one piece at a time into dry ingredients, toss to coat. Repeat grating and tossing with remaining butter. |
| 4. | Combine egg and buttermilk, pour into flour mixture. Toss with a fork to form large clumps. Lightly press into a ball. |
| 5. | Turn dough onto working surface press into a 9-inch square. Cut into thirds, producing 9 squares. Place on a baking sheet bout 1 inch apart. (This can be refrigerated up to 2 hours before baking) |
| 6. | Bake until golden, about 10 – 12 minutes |
| 7. | Cool, split and serve with fruit and whip cream. |
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