The sugar lends the biscuits a subtle sweetness, and the extra fat in heavy cream gives them a crumbly texture like shortbread. They're the perfect base for shortcake desserts.

Recipe by Southern Living May 2014

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Credit: Brian Woodcock; Styling: Caroline M. Cunningham

Recipe Summary test

hands-on:
25 mins
total:
50 mins
Yield:
Makes 12 to 14 shortcakes
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 475°. Grate frozen butter using large holes of a box grater. Toss together grated butter, flour, and sugar in a medium bowl. Chill 10 minutes.

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  • Make a well in center of mixture. Add cream, and stir 15 times. Dough will be sticky.

  • Turn dough out onto a lightly floured surface. Lightly sprinkle flour over top of dough. Using a lightly floured rolling pin, roll dough into a 3/4-inch-thick rectangle (about 9 x 5 inches). Fold dough in half so short ends meet. Repeat rolling and folding process 4 more times.

  • Roll dough to 1/2-inch thickness. Cut with a 2 1/2-inch floured round cutter, reshaping scraps and flouring as needed.

  • Place dough rounds on a parchment paper-lined jelly-roll pan. Bake at 475° for 15 minutes or until lightly browned. Brush with melted butter.

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