"-L." <[email hidden]> wrote in message
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Quoted message said:My Mom used to make the most awesome shortcake - very simple with
flour, sugar, milk, solid shortening (either Crisco or margerine - I
cannot remember which she used) and I-don't-know-what-else. The dough
was flaky and a bit dense but had a wonderful tenderness to it - not
cakey or spongy. I remember she didn't knead it long. Sadly she died
suddenly in '01 and this is one recipe I had never asked her for.Does anyone have a simple shortcake recipe that sounds similar?
Yep. Here's my variation of James Beard's recipe, which uses a Cuisinart. I
make a batch of biscuits and freeze them for unexpected strawberries.
JAMES BEARD'S SHORTCAKE
using his ingredients and my method
2 cups flour
3 tablespoons sugar
2 1/2 teaspoons baking powder
1 teaspoon salt
3 ounces chilled unsalted butter
3/4 cup heavy cream
1/2 tablespoon cooled melted butter.
Briefly process flour, sugar, baking powder and salt in Cuisinart bowl. Cut
butter into small pieces, add, and pulse until mixed into flour. Add heavy
cream and process until the dough forms a ball. Shape into 4 rounds and
brush with melted butter. Place on greased cookie sheet and bake 12-15
minutes at 425, until layers are golden and firm to touch.
And I don't want to hear about the butter and heavy cream. After all, you
ARE topping this with whipped cream, aren't you?
Felice