Easy Homemade Shortcake
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 1 hour
Nutrition per serving:
(42g net carbs)
What you need :
3 cups (375g) all-purpose flour, plus extra for hands and work surface*
1/4 cup (50g) granulated sugar
2 Tablespoons aluminum free baking powder (yes, Tablespoons)
1 teaspoon salt
3/4 cup (180g) unsalted butter, cold and cubed
1 cup (240ml) cold buttermilk*
2 Tablespoons (30ml) heavy cream or buttermilk
coarse sugar, for sprinkling
What do you need to do :
- Preheat the oven to 425°F (218°C). Mix the flour, granulated sugar, baking powder, and salt together in a large bowl or in a large food processor. Whisk or pulse until combined. Add the cubed butter and cut into the dry ingredients with a pastry cutter or by pulsing several times in the processor. Pulse until coarse crumbs form.
If you use a food processor, pour the mixture into a large bowl.
Pour buttermilk on top. Fold everything together with a large spoon or rubber spatula until it begins to come together. Do not overwork the dough. The dough will be shaggy and crumbly with some wet spots. Pour the dough and any dough crumbles onto a floured work surface and gently bring together with generously floured hands. Using floured hands or a floured rolling pin, flatten into a 1/2 inch thick rectangle as best you can. Cut into 2.75 or 3-inch circles with a biscuit cutter. (Tip: Do not twist the biscuit cutter when pressing down into the dough– this seals off the edges of the biscuit which prevents them from fully rising.) Re-roll any scraps until you have 10-12 biscuits.
Arrange in a 10-inch cast iron skillet (see note) or close together on a parchment paper or silicone baking mat lined baking sheet. Make sure the biscuits are touching.
Brush the tops with 2 Tablespoons heavy cream or buttermilk and sprinkle with coarse sugar. Bake for 15-18 minutes or until biscuits are golden brown on top. Remove from the oven and allow to cool for 10 minutes before assembling.