Fluffy Shortcake Biscuits Recipe
Shortcake biscuits are a timeless treat that bring a touch of comfort and sweetness to the table. Light, tender, and fluffy, they pair beautifully with fresh fruit, cream, or even served simply with a drizzle of honey. Their soft texture and gentle rise make them a favorite for both desserts and breakfast dishes.
This recipe for fluffy shortcake biscuits is easy to follow and delivers consistent results every time. Whether you are making them for a special occasion or just want something homemade to enjoy with your family, these biscuits will quickly become a go to in your kitchen.
Ingredients Needed
| Ingredient | Quantity | Calories (approx) |
|---|---|---|
| All purpose flour | 2 cups | 900 kcal |
| Baking powder | 1 tbsp | 5 kcal |
| Sugar | 2 tbsp | 100 kcal |
| Salt | 1/2 tsp | 0 kcal |
| Cold butter cubed | 1/2 cup | 800 kcal |
| Milk | 2/3 cup | 100 kcal |
| Heavy cream (optional) | 2 tbsp | 100 kcal |
Step by Step Cooking Instructions
Prepare the Dough
Start by combining flour, baking powder, sugar, and salt in a large mixing bowl. Cut in the cold butter with a pastry cutter or fork until the mixture looks like coarse crumbs.
Add the milk gradually, stirring until the dough comes together. If you want a richer flavor, add a splash of cream. Be careful not to overmix to keep the biscuits light.
Shape the Biscuits
Turn the dough out onto a lightly floured surface and gently knead a few times. Pat the dough into a thick circle and use a biscuit cutter or glass to cut out rounds.
Arrange the cut biscuits on a baking sheet lined with parchment paper. Keep them close together for soft sides or space them apart for crispier edges.
Bake to Perfection
Place the baking sheet in a preheated oven at 425°F and bake for about 12 to 15 minutes until the tops are golden brown. The biscuits should rise beautifully and feel light when touched.
Allow them to cool slightly before serving. They are best enjoyed warm, straight out of the oven with fresh toppings.
Tips for customizing the Recipe
You can add a touch of vanilla extract or lemon zest to the dough for a subtle flavor twist. Both pair wonderfully with berries and cream.
For a savory version, reduce the sugar and mix in shredded cheese or fresh herbs. These make a great side for soups and stews.
Nutritional Information
Shortcake biscuits are rich in carbohydrates that provide energy and are balanced with the creamy texture of butter and milk. The sugar adds just enough sweetness to complement fresh fruit or cream toppings.
If you want a lighter version, you can substitute part of the flour with whole wheat flour and reduce the butter slightly. This keeps the biscuits fluffy while adding more fiber.
Serving Suggestion
Serve fluffy shortcake biscuits with fresh strawberries and a dollop of whipped cream for a classic treat. They also pair well with peaches, blueberries, or raspberries.
For breakfast, enjoy them warm with butter and jam. Their soft crumb makes them a versatile option for both sweet and savory meals.
How to store and keep fresh
Allow the biscuits to cool fully before storing. Place them in an airtight container at room temperature for up to two days.
For longer freshness, refrigerate for up to four days or freeze in a sealed bag for up to two months. Reheat in the oven to restore their softness.
Conclusion
Fluffy shortcake biscuits are a delightful and versatile recipe that can be enjoyed in many ways. Their light texture and gentle sweetness make them perfect for pairing with fruits, creams, or even savory toppings.
With simple ingredients and an easy method, these biscuits are a recipe you will turn to again and again. They bring comfort, charm, and a homemade touch to every table.
FAQs
1. Can I use self rising flour instead of all purpose flour
Yes, if you use self rising flour, reduce the baking powder and salt in the recipe.
2. What makes the biscuits fluffy
Cold butter and minimal mixing are the key factors that create a light and airy texture.
3. Can I freeze the unbaked dough
Yes, you can cut the biscuits, freeze them on a tray, and then bake directly from frozen when needed.
