Shortcake Biscuits
Shortcake Biscuits might be a good recipe to expand your dessert recipe box. This recipe makes 6 servings with 332 calories, 5g of protein, and 12g of fat each. For 28 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. 17 people were impressed by this recipe. This recipe from Seasonal and Savory requires baking powder, salt, sugar, and vanilla. From preparation to the plate, this recipe takes about 40 minutes. It is a good option if you're following a lacto ovo vegetarian diet. Taking all factors into account, this recipe earns a spoonacular score of 27%, which is not so awesome. If you like this recipe, you might also like recipes such as Strawberry Shortcake With Cream Biscuits, Strawberry Shortcake with Buttermilk Biscuits, and Easy Strawberry Shortcake with Homemade Biscuits.
Servings: 6
Preparation duration: 10 minutes
Cooking duration: 30 minutes
Ingredients:
1 teaspoon baking powder
6 tablespoon butter, at room temperature
2 cups flour
½ cup milk
pinch of salt
½ cup sugar
1 teaspoon vanilla
Equipment:
baking sheet
oven
Cooking instruction summary:
Preheat the oven to 350 degrees. Stir together the flour, baking powder, and salt, and cut in the butter until it resembles coarse meal. Stir in the vanilla and milk until soft dough forms. Use your hands to form six rounds of dough and place them on a cookie sheet coated with cooking spray. Sprinkle the tops with coarse sugar, if desired (or brush with butter for a golden top, or just leave plain). Bake for about 30 minutes, or until light golden. Cool and split for shortcakes.To assemble, spoon some of the Ginger-Mascarpone Cream on the bottom, spoon fruit on top, top with biscuit top, and devour.
Step by step:
1. Preheat the oven to 350 degrees. Stir together the flour, baking powder, and salt, and cut in the butter until it resembles coarse meal. Stir in the vanilla and milk until soft dough forms. Use your hands to form six rounds of dough and place them on a cookie sheet coated with cooking spray. Sprinkle the tops with coarse sugar, if desired (or brush with butter for a golden top, or just leave plain).
2. Bake for about 30 minutes, or until light golden. Cool and split for shortcakes.To assemble, spoon some of the Ginger-Mascarpone Cream on the bottom, spoon fruit on top, top with biscuit top, and devour.
Nutrition Information:
covered percent of daily need
