Ingredients
- 12 rectangle
- 9 disk on a parchment-lined cookie shee for individual shortcakes
- 6 by
- 3 biscuits with a sharp
- 1/2 sweetened fruit on
- 3/8 fruit mixture
- 600 gr fruit
- 350 ml cream (heavy)
- 190 gr all purpose flour
- 180 ml buttermilk with a fork
- 180 ml buttermilk
- 65 gr sugar
- 65 gr butter (cold unsalted)
- 65 gr cake flour
- 28 gr soft butter
- 30 ml buttermilk
- 26 gr sugar
- 16 ml lemon juice
- 9 gr baking powder
- 1 gr salt
the dough begins to hold together. (If the dough is dry, add more buttermilk, 1 tablespoon at a time.) Sprinkle the work surface generously with flour and scrape the dough onto it. Fold the dough over on itself two or three times. Use the dough immediately for shortcakes, following the instructions above. Use this recipe to make a large shortcake or eight small ones. This same dough is used as the topping in cobbler recipes.
