Here’s how to make shortcake biscuits! These buttermilk biscuits are tender and moist with just the right salty sweet flavor.
Making shortcake? Need biscuits? We’ve got you. Here are the best shortcake biscuits you’ll find! They’re tender and moist, with just the right salty sweet finish. They’ve got a lightly crunchy top and just the right texture when you stab them with a fork to get a bite. Buttermilk makes a beautiful texture and a subtle tang to the flavor. These are classic Americana: ideal for lazy summer evenings on the patio and summer celebration dinners.
Some shortcake recipes are more spongy, and some result in light and airy cakes. Of course there’s always the round, yellow cakes you can find at the store! But these shortcake biscuits are the traditional flaky biscuit, a sweet spin on Homemade Biscuits. They’re like a combination of a layered biscuit and a drop biscuit. Here are a few tips for making these shortcakes:
- 2 cups all-purpose flour
- 3 tablespoons sugar, plus more for sprinkling
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 teaspoon lemon zest (or1 tablespoon orange zest*)
- 6 tablespoons cold unsalted butter
- 3/4 cup plus 1 tablespoon cold buttermilk, plus more for brushing
- Optional: turbinado sugar for topping
- Preheat the oven to 400°F.
- In a medium bowl, whisk the flour, sugar, baking powder, baking soda, salt, and 1 teaspoon lemon zest. Cut the butter into 1/2-inch pieces and use a pastry cutter it into the flour mixture.
- Add the 3/4 cup buttermilk to the flour and stir until all the buttermilk has just absorbed. Do not overstir. Use your hands to form the dough into a rough ball. Add the 1 tablespoon more buttermilk to help the dough come together.
- Turn onto a lightly floured counter. Gently pat the dough out into a rectangle about 8” x 10” and about 3/4” thick (you may need to wash, dry and flour your hands to help pat it out).
- Use a 3” biscuit cutter to cut the biscuits, pushing straight down (without turning the cutter) and transferring to a parchment lined baking sheet (you can also use a cookie cutter or use a knife to cut out a 3-inch circle). Ensure the edges of each biscuit are touching on the baking sheet to improve rise. You should get 6 biscuits out of the first cutting, then re-roll the dough scraps for final 2 biscuits.
- Brush tops with buttermilk. Sprinkle with additional sugar or use turbinado sugar for a crunchy, glittery topping. Bake 15 to 17 minutes until lightly golden brown on top. Allow to cool for 10 minutes. Store leftovers frozen for up to 3 months or refrigerated for a few days (reheat in a 350 degree oven until warm).
You can read full article and recipes here : https://www.acouplecooks.com/shortcake-biscuits/