David Lees Biscuits Perfect For Shortcakes Recipe 465 Recipes

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DAVID LEE'S BISCUITS, PERFECT FOR SHORTCAKES RECIPE - (4.6/5)



David Lee's Biscuits, Perfect for Shortcakes Recipe - (4.6/5) image

Provided by kelsa94

Number Of Ingredients 6

2 cups (8 1/2 ounces) Perfect Pastry Blend or King Arthur Unbleached All-Purpose Flour*
1 teaspoon salt
1 tablespoon baking powder
2 teaspoons sugar
1 to 1 1/4 cups heavy cream, enough to make a cohesive dough
1 to 2 tablespoons melted butter

Steps:

  • If you use unbleached all-purpose flour, substitute 1/4 cup (1 3/8 ounces) cornstarch for 1/4 cup of the flour. Sift together the flour, salt, baking powder, and sugar. Stir in enough heavy cream to moisten the dough thoroughly. You'll probably use about 1 cup in the summer, 1 1/4 cups in the winter, and 1 cup + 2 tablespoons at the turn of the seasons. You want to be able to gather the dough together, squeeze it, and have it hang together, without dry bits falling off. Turn the dough out onto a lightly floured work surface, and very gently pat it into an 8" circle about 3/4" thick. Use a sharp biscuit cutter (we use a 2 1/4" cutter) to cut rounds. Dip the rounds into melted butter, and place them on a lightly greased baking sheet. Sprinkle with coarse sugar, if desired; this is a nice touch if you're going to use the biscuits for shortcake. Bake the biscuits in a preheated 425°F oven for 15 to 18 minutes, till they're golden brown. If you have any melted butter left over, brush it on the baked biscuits. "Serve hot!," says David. Yield: 10 large (about 2 1/2"), ultra-tender biscuits. To make Maine-style strawberry shortcake: Trim and slice 1 quart fresh strawberries. Sprinkle with 2 tablespoons sugar, stir, and set aside at room temperature for several hours; or refrigerate overnight. Whip 1 cup (8 ounces) heavy cream till it barely holds its shape. Sweeten to taste with granulated sugar. Split oven-warm biscuits in half. Top the bottom half of each with whipped cream, strawberries, more whipped cream, then the top half of the biscuit. Add a dollop of whipped cream and a slice of strawberry on top, as a garnish. Yield: 8 to 10 shortcakes.

OLD-FASHIONED SHORTCAKE



Old-Fashioned Shortcake image

This is a fabulous old-fashioned recipe given to me by a friend. It was her mother's recipe and it is the best shortcake. It sops up all the juice and the touch of nutmeg sends it over the top. My very favorite recipe for strawberry shortcake!

Provided by Jennifer Kuchnicki Merzlicker

Categories     Desserts     Cakes     Shortcake Recipes

Time 1h

Yield 8

Number Of Ingredients 8

2 cups all-purpose flour
1 cup white sugar
4 teaspoons baking powder
½ teaspoon salt
¼ teaspoon ground nutmeg, or to taste
½ cup butter
1 egg
⅓ cup milk

Steps:

  • Preheat an oven to 450 degrees F (230 degrees C). Grease an 8-inch baking pan.
  • Sift flour, sugar, baking powder, salt, and nutmeg in a large bowl. Cut in butter with a knife or pastry blender until the mixture resembles coarse crumbs. Beat egg and milk in another bowl; stir into flour mixture until batter is just blended. Spread batter in the prepared baking pan.
  • Bake in preheated oven until golden, about 15 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 326.9 calories, Carbohydrate 50.1 g, Cholesterol 51.8 mg, Fat 12.6 g, Fiber 0.9 g, Protein 4.4 g, SaturatedFat 7.7 g, Sodium 483.4 mg, Sugar 25.6 g

BISCUIT STRAWBERRY SHORTCAKE



Biscuit Strawberry Shortcake image

This biscuit strawberry shortcake is the perfect ending to any meal. Homemade biscuits and fresh berries shine in this classic dessert. -Stephanie Moon, Boise, Idaho

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 8 servings.

Number Of Ingredients 9

2 cups all-purpose flour
3 tablespoons sugar, divided
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup cold butter
1 cup milk
2 pints strawberries, chopped
1 tablespoon orange juice
1-1/2 cups whipped topping

Steps:

  • In a large bowl, combine flour, 2 tablespoons sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Gradually stir in milk until a soft dough forms. , Drop the dough by heaping tablespoonfuls into 8 mounds on a lightly greased baking sheet. Bake at 425° for 12-15 minutes or until lightly browned. Cool on a wire rack. , Meanwhile, place strawberries, orange juice and remaining 1 tablespoon sugar in a bowl; toss gently. Split shortcakes in half horizontally. Place bottom halves on serving plates; top with whipped topping and strawberries. Replace shortcake tops.

Nutrition Facts : Calories 261 calories, Fat 10g fat (6g saturated fat), Cholesterol 19mg cholesterol, Sodium 372mg sodium, Carbohydrate 38g carbohydrate (12g sugars, Fiber 2g fiber), Protein 5g protein.

PERFECT SHORTCAKE BISCUITS



PERFECT Shortcake Biscuits image

These are delicious! I had written them down years ago and only tried them for the first time tonight. Light, deliciously 'cakey' and special for scrumptious summer shortcake. I hope you like it as much as I did!

Provided by KitchenCraftsnMore

Categories     Quick Breads

Time 22m

Yield 12 biscuits

Number Of Ingredients 7

2 cups flour
4 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons sugar
4 tablespoons shortening
2/3 cup milk
1 egg yolk, well beaten

Steps:

  • Combine dry ingredients in medium bowl.
  • Add shortening, and cut into dry ingredients.
  • Add milk and egg yolk together, and mix just until all dry ingredients are moistened.
  • Dump out onto a lightly floured surface and knead about 4-5 times (very lightly!) and pat dough into a 1/3 inch thickness.
  • Use a cookie cutter to cut out shapes.
  • Bake on lightly greased cookie sheet for 10-15 minutes, or until golden brown.
  • Serve with berries or other cut fresh fruit and sweetened whipped cream.
  • Yum!

Nutrition Facts : Calories 139.3, Fat 5.3, SaturatedFat 1.5, Cholesterol 15.7, Sodium 225.6, Carbohydrate 20.1, Fiber 0.6, Sugar 3.2, Protein 2.8

SUPER EASY STRAWBERRY SHORTCAKE BISCUITS



Super Easy Strawberry Shortcake Biscuits image

These strawberry shortcake biscuits have been in my husband's family for over 40 years. It is the best sweet biscuit to have under your strawberry and cream dessert. Delicious right out of the oven slathered with butter. They are also very good on their own with peanut butter.

Provided by manella

Time 30m

Yield 12

Number Of Ingredients 7

2 ½ cups all-purpose flour
½ cup white sugar
3 tablespoons baking powder
1 teaspoon salt
½ cup shortening
2 large eggs
1 ½ cups milk

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin.
  • Mix flour, sugar, baking powder, and salt together in a bowl. Cut in shortening and mix to combine.
  • Beat eggs in a separate bowl and mix in milk to combine. Add to the dry ingredients and mix until moistened. Pour batter evenly into each of the prepared muffin cups and transfer to the oven as quickly as possible.
  • Bake in the preheated oven until golden brown, about 20 minutes.

Nutrition Facts : Calories 231.5 calories, Carbohydrate 30.7 g, Cholesterol 33.4 mg, Fat 10.2 g, Fiber 0.7 g, Protein 4.7 g, SaturatedFat 2.8 g, Sodium 584.2 mg, Sugar 9.9 g

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