Shortcake Biscuits

Light, buttery, and irresistibly flaky, these homemade Shortcake Biscuits are the perfect base for your favorite summer desserts. Made with simple pantry staples like all-purpose flour, cold butter, and a touch of heavy cream, these biscuits boast a tender crumb with layers of delicate richness. The recipe uses a clever fold-and-pat technique to ensure beautifully flaky layers, while a hint of vanilla adds an extra touch of sweetness to every bite. Customize the biscuits with optional egg wash and a sprinkle of coarse sugar for a golden, slightly crisp finish. Ready in just 35 minutes, these versatile shortcakes pair perfectly with fresh berries and whipped cream, making them a must-have for any dessert table.

Nutriscore Rating: 43/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 8

Ingredients

• 2 cups all-purpose flour
• 2 tablespoons granulated sugar
• 1 tablespoon baking powder
• 0.5 teaspoons salt
• 6 tablespoons unsalted butter, cold and cubed
• 0.75 cups heavy cream
• 1 teaspoon vanilla extract
• 1 unit egg, beaten (optional, for brushing tops)
• 2 tablespoons coarse sugar (optional, for sprinkling)

Directions

Step 1

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Step 2

In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.

Step 3

Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or your fingertips to work the butter into the flour mixture until it resembles coarse crumbs. Be careful not to overwork; the butter should remain in small, pea-sized pieces.

Step 4

In a separate small bowl, whisk together the heavy cream and vanilla extract.

Step 5

Make a well in the center of the flour mixture and pour in the cream mixture. Gently mix with a fork until the dough just comes together. Do not overmix; the dough should be slightly sticky.

Step 6

Turn the dough out onto a lightly floured surface and gently pat it into a rectangle about 1 inch thick. Fold the dough in half and gently pat it out again. Repeat this fold-and-pat process 2-3 times to create flaky layers.

Step 7

Using a floured biscuit cutter or the rim of a glass, cut out 2.5-inch rounds and place them on the prepared baking sheet. Gather any scraps, gently press them back together, and cut additional biscuits.

Step 8

If desired, brush the tops of the biscuits with the beaten egg and sprinkle with coarse sugar for a golden, slightly sweet finish.

Step 9

Bake in the preheated oven for 18-20 minutes or until the biscuits are lightly golden on top and cooked through.

Step 10

Remove the biscuits from the oven and let them cool for a few minutes on the baking sheet before serving.

Step 11

Serve warm with fresh fruit, whipped cream, or your favorite toppings for a classic shortcake experience.

Nutrition Facts

Serving size	(626.4g)

Amount per serving	% Daily Value*
Calories	2371.1

Total Fat 136.5g	0%
Saturated Fat 81.6g	0%
Polyunsaturated Fat g
Cholesterol 551mg	0%
Sodium 2672.5mg	0%
Total Carbohydrate 240.8g	0%
Dietary Fiber 6.5g	0%
Total Sugars 51.8g
Protein 31.5g	0%

Vitamin D 82IU	0%
Calcium 76.2mg	0%
Iron 12.1mg	0%
Potassium 344.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 53.0%

Protein: 5.4%

Carbs: 41.6%