Super Shortcake Recipe #252332
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.
by Japan bound
22 min | 10 min prep
SERVES 7 -8
- 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
- Stir dry ingredients together. Cut in butter until crumbly. Beat egg, stir into sour cream. Stir the wet into the dry just until combined.
- Turn onto heavily floured surface, knead about 25 times.
- For a shortcake: roll into a 7 1/2" circle, cut a 2" circle from the center. Bake at 425 for 12-14 minutes.
- 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.
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5 stars