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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Both of these recipes are from Cuisine at Home Magazine. Ingredients:
1 3/4 cups all-purpose flour |
3 tablespoons sugar |
1 tablespoon baking powder |
1/2 teaspoon salt |
4 tablespoons unsalted butter, cubed (cold) |
1/2 cup heavy cream |
1/3 cup plain yogurt |
heavy cream |
granulated sugar |
Directions:
1. Preheat oven to 425 degrees; line a baking sheet with parchment paper.
2. Whisk flour, sugar, baking powder, and salt together in a bowl.
3. Cut butter into flour mixture using a pastry blender until butter is the size of peas. Stir cream and yogurt together in a second bowl, add to the flour mixture, and blend with a fork just until doough comes together. Pat out dough on a lightly floured surface into a circle about 1 thick. Using a 2 1/2 round cutter, cut out as many shortcakes as possible and place on prepared baking sheet. Gently press scraps into a 1 -thick circle and cut remaining biscuits.
4. Brush with cream and sprinkle with sugar. Bake until golden, about 15 minutes.
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