Homemade Sweet Shortcake Biscuits (for Strawberry Shortcake)
Homemade Sweet Shortcake Biscuits are not just a delightful part of strawberry shortcake; they are a warm hug on a plate. With their buttery flakiness and sweet, tender crumb, these biscuits serve as the perfect canvas for fresh strawberries and whipped cream. This recipe brings together simple ingredients and straightforward steps, making it easy for anyone to craft these treats in their own kitchen. You’ll find joy in every bite of these biscuits, perfect for any dessert lover!
Why You’ll Love This Homemade Sweet Shortcake Biscuits:
- Flaky and Tender: Achieve that delightful texture that melts in your mouth.
- Quick and Easy: Whip these up in no time for an impromptu dessert!
- Family-Friendly: Kids love to help cut out the biscuits, making it a fun family activity.
- Perfect for Meal Prep: Make a batch ahead of time to enjoy throughout the week.
- Versatile: Enjoy them with strawberries, blueberries, or even as a base for shortcake sundaes.
Ingredients Needed:
Dry Ingredients
- 2-1/3 cups (292 grams) unbleached all-purpose flour
- 3 tablespoons (38 grams) granulated sugar
- 1 tablespoon baking powder
- 3/4 teaspoon kosher salt
Butter
- 8 tablespoons (113 grams) unsalted butter (cold and cut into cubes)
Wet Ingredients
- 1 cup (240 ml) half-and-half (cold)
- 1-1/2 tablespoons (21 grams) unsalted butter (melted)
- 2 teaspoons granulated sugar
Step-by-Step Instructions:
Combine Dry Ingredients: In a large bowl, place the flour, sugar, baking powder, and salt. Whisk together until well combined.
Incorporate Butter: Add the cold cubed butter to the dry mix and gently toss using your hands, ensuring the cubes are coated with the flour. Flatten the butter cubes until the mixture looks like coarse breadcrumbs with a few larger pieces remaining. You can use a pastry cutter, but your hands work beautifully.
Mix in Half-and-Half: Pour all the cold half-and-half into the bowl. Using a silicone spatula, mix until the dough is cool and sticky.
Shape the Dough: Lightly flour your work surface, then transfer the dough onto it. Dust your hands with flour and press the dough into a rectangle, about 6×8 inches. Fold the top half of the dough towards the center, then the bottom half over the top.
Rotate and Repeat: Turn the dough 90 degrees and press it down into a rectangle again. Repeat the folding process, aiming for a total of three sets of folds and pressing until the dough is roughly 3/4-inch thick. Square the ends and sides with a bench scraper.
Cut Out Biscuits: Use a 2.5-inch biscuit cutter to cut out about 4 biscuits. Re-fold and press the remaining dough to cut out an additional 2-4 biscuits, resulting in a total of 6-8 biscuits.
Chill: Place the biscuits on a parchment-lined baking sheet, spaced about 1/2-inch apart. Chill in the refrigerator for 30 minutes.
Preheat and Prepare for Baking: About 15 minutes before baking, preheat your oven to 425°F. Remove biscuits from the fridge, brush the tops with melted butter, and sprinkle with granulated sugar.
Bake: Bake for 10-12 minutes, or until the tops are golden brown and the biscuits have risen.
Serving Suggestions for Homemade Sweet Shortcake Biscuits:
These sweet biscuits are the star of any strawberry shortcake. Layer them with freshly sliced strawberries and a dollop of whipped cream for an irresistible treat. Alternatively, enjoy them warm with a drizzle of honey or a smear of jam for breakfast or a sweet snack.
Tips for Success with Homemade Sweet Shortcake Biscuits:
- Ensure your butter is very cold to achieve the best flaky texture.
- Don’t overwork the dough; a light touch is key to keeping the biscuits tender.
- Use a sharp biscuit cutter for clean edges to help the biscuits rise better.
- If the dough is too sticky, don’t hesitate to add more flour while cutting or shaping.
Variation:
- For a twist, try adding lemon zest for a refreshing citrus flavor in the biscuits.
FAQs:
Can I freeze the biscuits?
Yes, you can freeze the uncooked biscuits. Just prepare them up to the chilling step, then freeze on a baking sheet. Once frozen, store them in an airtight container and bake straight from the freezer, adding a couple of extra minutes to the baking time.What can I use instead of half-and-half?
You can substitute with a mix of whole milk and heavy cream or simply use whole milk for a lighter version.How should I store the biscuits?
Keep the cooked biscuits in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a zip-top bag.
Ingredients
Dry Ingredients
- 2-1/3 cups unbleached all-purpose flour
- 3 tablespoons granulated sugar
- 1 tablespoon baking powder
- 3/4 teaspoon kosher salt
Butter
- 8 tablespoons unsalted butter (cold and cut into cubes) Ensure butter is very cold for best texture.
Wet Ingredients
- 1 cup half-and-half (cold) Can be substituted with whole milk and heavy cream.
- 1-1/2 tablespoons unsalted butter (melted) For brushing on top.
- 2 teaspoons granulated sugar For sprinkling on top.
Instructions
Preparation
- In a large bowl, place the flour, sugar, baking powder, and salt. Whisk together until well combined.
- Add the cold cubed butter to the dry mix and gently toss using your hands. Flatten the butter cubes until the mixture looks like coarse breadcrumbs with a few larger pieces remaining.
- Pour the cold half-and-half into the bowl. Using a silicone spatula, mix until the dough is cool and sticky.
- Lightly flour your work surface, then transfer the dough onto it. Dust your hands with flour and press the dough into a rectangle, about 6×8 inches.
- Fold the top half of the dough towards the center, then the bottom half over the top.
- Turn the dough 90 degrees and press it down into a rectangle again. Repeat the folding process, aiming for a total of three sets of folds, until the dough is roughly 3/4-inch thick.
- Use a 2.5-inch biscuit cutter to cut out about 4 biscuits. Re-fold and press the remaining dough to cut out an additional 2-4 biscuits, resulting in a total of 6-8 biscuits.
- Place the biscuits on a parchment-lined baking sheet, spaced about 1/2-inch apart. Chill in the refrigerator for 30 minutes.
Baking
- About 15 minutes before baking, preheat your oven to 425°F. Remove biscuits from the fridge, brush the tops with melted butter, and sprinkle with granulated sugar.
- Bake for 10-12 minutes, or until the tops are golden brown and the biscuits have risen.
