I am excited to share this recipe with you as part of The Longest Day fundraiser for the Alzheimer’s Association. Please consider making a donation to help support research to find a cure!
Recipe donated by: Denise Gerlach
In memory of: Virginia Falcsik
Homemade Shortcake Biscuits
- 3 cups flour (plus more for rolling dough)
- 1 Tbsp baking powder
- 1 tsp sugar
- 1 tsp salt
- 3/4 tsp. cream of tartar
- 1/2 cup butter, softened
- 1/4 cup shortening
- 1 cup milk
- 1 tsp vanilla (if using for shortcake)
- Coarse sugar (if using for shortcake)
Preheat oven to 450 degrees.
Combine in large bowl: flour, baking powder, sugar, salt, and cream of tartar.
Cut softened butter and shortening into the mixture using a pastry blender (or you can work it into the dough using two butter-knives, continually criss-crossing them into the dough) until the mixture resembles coarse crumbs.
Add milk (and vanilla, if using) at once; stir until just moistened.
Turn dough out onto a floured surface. Lightly roll and pat into a square, about 12 x 12 and 3/4 of an inch thick.
Dip a biscuit cutter (or the rim of a small juice glass) in flour; use to cut biscuits into desired shape (about 2 inches across). Reroll the scraps and repeat.
Place biscuits one inch apart on an ungreased baking sheet. Top with a light sprinkling of coarse sugar if using for shortcake.
Bake 10 – 14 minutes or until golden brown.
For shortcake: Allow biscuits to cool; top with your favorite fresh fruit and a little whipped cream.
For biscuits: Serve warm!
For both: Wrap leftovers tightly; they’ll keep for a day.
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