Shortcake Biscuits

Name: Shortcake Biscuits
Ingredients: 2 cups (8 1/2 ounces) Perfect Pastry Blend or King Arthur Unbleached All-Purpose Flour*; 1 teaspoon salt; 1 tablespoon baking powder; 2 teaspoons sugar; 1 to 1 1/4 cups heavy cream, enough to make a cohesive dough; 1 to 2 tablespoons melted butter

6 ingredients

1 steps

Ingredients

2 cups (8 1/2 ounces) Perfect Pastry Blend or King Arthur Unbleached All-Purpose Flour*
1 teaspoon salt
1 tablespoon baking powder
2 teaspoons sugar
1 to 1 1/4 cups heavy cream, enough to make a cohesive dough
1 to 2 tablespoons melted butter

Directions

1

["If you use unbleached all-purpose flour, substitute 1/4 cup (1 3/8 ounces) cornstarch for 1/4 cup of the flour.", "", "Sift together the flour, salt, baking powder, and sugar. Stir in enough heavy cream to moisten the dough thoroughly. You'll probably use about 1 cup in the summer, 1 1/4 cups in the winter, and 1 cup + 2 tablespoons at the turn of the seasons. You want to be able to gather the dough togeteher, squeeze it, and have it hang together, without dry bits falling off.", "", "Turn the dough out onto a lightly floured work surface, and very gently pat it into an 8\" circle about 3/4\"" thick. Use a sharp biscuit cutter (we use a 2 1/4\"" cutter) to cut rounds. Dip the rounds into melted butter