1 of 1 photos

Photo by:

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (82g) Recipe makes 7 servings
Calories 272
Calories from Fat 114		(42%)
Amount Per Serving		%DV
	Total Fat 12.8g	19%
	Saturated Fat 7.7g	38%
	Monounsaturated Fat 3.5g
	Polyunsaturated Fat 0.7g
	Trans Fat 0.0g
Cholesterol 58mg		19%
Sodium 378mg		15%
Potassium 80mg		2%
Total Carbohydrate 34.6g		11%
	Dietary Fiber 0.9g	3%
	Sugars 9.7g
Protein 5.0g		9%
detailed view... how is this calculated?

Super Shortcake

Recipe #252332 | 22 min | 10 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Japan bound
Sep 11, 2007

Delicious recipe from Taste of Home magazine. Makes a light, fluffy, buttery shortcake. Different from the other shortcake recipes in that it has sour cream in the dough. Awesome with some with strawberries and cream, or just some butter. I plan on replacing my biscuit recipe with this one. The recipe called for 2 tbsp sugar, but I increased it to 1/3 cup because I love things sweet. If you don't have sour cream, you can substitute 1/2 cup of soured milk.

SERVES 7 -8 (change servings and units)

Ingredients

1 3/4 cups flour
1/3 cup sugar (to taste)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup cold butter
1 egg
3/4 cup sour cream

Directions

1
Stir dry ingredients together. Cut in butter until crumbly. Beat egg, stir into sour cream. Stir the wet into the dry just until combined.
2
Turn onto heavily floured surface, knead about 25 times.
3
For a shortcake: roll into a 7 1/2" circle, cut a 2" circle from the center. Bake at 425 for 12-14 minutes.
4
For individual servings: Roll 1" thick, cut into 3 inch rounds. Try to re-roll the dough as few times as possible. Bake at 425 for 8-12 minutes.