Classic Shortcakes

"Great shortcakes to use for Recipe #361067 or even Recipe #361070 (both of these posted separately to be used with this recipe. Both of these recipes are from Cuisine at Home Magazine."
 
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photo by diner524 photo by diner524
photo by diner524
Ready In:
35mins
Ingredients:
9
Yields:
6 shortcakes
Serves:
6
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ingredients

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directions

  • Preheat oven to 425 degrees; line a baking sheet with parchment paper.
  • Whisk flour, sugar, baking powder, and salt together in a bowl.
  • 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.
  • Brush with cream and sprinkle with sugar. Bake until golden, about 15 minutes.

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Reviews

  1. These shortcakes are very good. Not too heavy with enough sweetness. Some I used for Recipe #361067, and some we just ate alone. I didn't change a thing and they came out perfect. Made and reviewed for PRMR, sorry it took soooo long. Thanks! :)
     
  2. Oh WOW!!!! These are exactly what I was looking for! This reminds me of my Grandma's recipe! I'm thrilled! I will be using this wonderful recipe from now on! Thank you diner! Made for PRMR
     
  3. They are really good even without the sugar on top.
     
  4. These are great shortcakes. They are easy to make and taste delicious. I can't wait to use this recipe when strawberries are in season. Thanks for sharing!
     
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RECIPE SUBMITTED BY

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