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This simple recipe is quick to whip together and lets beautiful fruits such as peaches, cherries, apricots, and strawberries, shine their brightest.
How To Make the Easiest Strawberry or Peach Shortcake Biscuits will no longer be a burning question after you've whipped a batch of these cherubs up. You know I am always on the quest for top results for minimal effort. Found it! And truthfully these would be really great for a bunch of different uses in terms of summer desserts. Skip the store-bought angel food cake and bake up the Easiest Strawberry or Peach Shortcake Biscuits for spring and summer fruits instead.
I prefer crisp and buttery biscuit-like shortcakes which, it seems, may be the most traditional, too.
For me, the moment that marks the beginning of summer isn’t when I pack away my winter coat, rather it’s when I bite into my first peach or strawberry of the season. Homemade shortcake biscuits are the tastiest way to showcase the best of what local farmers have available. This simple recipe is quick to whip together and lets beautiful fruits such as peaches, cherries, apricots, and strawberries, shine their brightest.
Homemade shortcake biscuits are a delight. Honestly, a brush of heavy cream and sprinkle of coarse sugar gives the sweet biscuits a delightfully crisp top, and marks the beginning of the prime growing season and the sweetest eating season...
A brush of heavy cream and sprinkle of coarse sugar gives the sweet biscuits a delightfully crisp top.
Thanks to the incorporation of real butter and a shot of heavy cream, these lemon essence shortcake biscuits are super tender on the inside, and crisp and golden on the outside. They differ from the shortcakes you might be used to because they lack the 'drying out' that is a direct result of methods in other recipes which require long bakes until the biscuit centers are done. I may be biased, but these pair perfectly with macerated strawberries and a fluffy and sweet whipped cream. You’ll be surprised how simple it is to make these delicious sweet shortcake biscuits. This method makes very smart use of your ingredients. You avoid the kneading, cutting, and re-rolling often found in shortcake recipes. I prefer crisp and buttery biscuit-like shortcakes which, it seems, may be the most traditional, too.
Ingredients for The Easiest Strawberry or Peach Shortcake Biscuits
Finely grated zest of 1 lemon, about 1 tablespoon
1/4 cup sugar
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon kosher salt
1/2 cup cold unsalted butter cut into pieces
1 1/4 cups cold heavy cream plus 3 - 4 Tablespoons for brushing
coarse, raw sugar for sprinkling
Add flour, baking powder, and salt and stir with a fork.
Add the butter and use your fingers or a pastry cutter to incorporate the butter into the flour mixture until it forms pea-sized pieces.
Drizzle in the cream and mix with a fork until combined. The dough will be sticky.
Form dough into 8 large, tall mounds using a large spoon or ice cream scoop and space 2 inches apart on the prepared baking sheet. Bear in mind that the taller the mounds of dough, the easier they will be to slice in half for the fruit.
Bake until the bottoms of the biscuits are deeply golden and the tops are lightly brown, 15 to 20 minutes.
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