Shortcakes Robins Best Biscuits Recipes

BISCUIT STRAWBERRY SHORTCAKE

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.

PERFECT SHORTCAKE BISCUITS

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!

PERFECT BERRY SHORTCAKES

Steps:

• Adjust oven rack to lower-middle position and preheat to 425 degrees. Mix flour, salt, baking powder and 3 Tbs. sugar in a medium bowl. Grate 2 Tbs. of the butter on the coarse holes of a box grater into dry ingredients; toss to coat. Repeat grating and tossing with remaining butter. Combine egg and half-and-half; pour into flour mixture. Toss with a fork to form large clumps. Lightly press clumps into a ball; add a teaspoon more half-and-half to the bowl if dough won't come together.
• Turn dough onto work surface; press into an 8-by-4- to 5-inch rectangle. Cut into 6 squares, placing them 1 inch apart on a small baking sheet. (Can be refrigerated up to 2 hours before baking.) Before baking, brush tops with optional egg white for a particularly attractive sheen. Sprinkle with remaining 2 Tbs. sugar. Bake until golden brown, about 12 to 14 minutes. Let cool until warm, 5 to 10 minutes.
• Mix thawed and fresh berries with sugar in a bowl; let stand until sugar dissolves. With a hand mixer, beat cream to soft peaks, gradually adding 1 Tb. sugar, then vanilla.
• Split each cake crosswise; spoon a portion of berries over each cake bottom, then a dollop of whipped cream over berries. Cap with cake top and serve immediately.

SHORTCAKE BISCUITS

Steps:

• Sift together dry ingredients.
• Cut in butter until it resembles course crumbs.
• Mix in 1 beaton egg and milk, add all at once to dry mix.
• Stir just until moist.
• Knead gently on floured surface for 1/2 minute.
• Pat or roll to 1/2 inch thickness.
• Cut into 6 bisquits with floured 2 1/2 inch cutter.
• Bake on ungreased baking sheet at 450 for 10 minutes.
• Split and butter bottoms, fill and tip with fresh fruit and whipped cream.
• Serve warm.