Macerate berries with Grand Marnier and orange rind for a sophisticated version of this classic. Load up individual shortcake rounds and be generous with whipped cream. Choose smaller berries when possible, and cut large berries into halves or quarters.
|1||tablespoon baking powder|
|6||tablespoons cold unsalted butter, cut up|
|⅔||cup cold milk|
|Extra flour (for sprinkling)|
|Extra sugar (for sprinkling)|
1. Set the oven at 450 degrees. Line a rimmed baking sheet with parchment paper. Have on hand a 3-inch round
2. In a large bowl, whisk together flour, sugar, baking powder, and salt. Using 2 blunt knives or a pastry blender, cut in the butter until the mixture resembles coarse meal. With a rubber spatula, stir in the milk. Using your hands, knead the dough several times in the bowl until it comes together.
3. Transfer the dough to a lightly floured surface. Roll out to ¾-inch thick. Using the cutter, stamp out rounds. Gently press the scraps together, reroll, and cut more rounds. You should make 6 rounds.Transfer to the baking sheet. Brush the tops with cream and sprinkle lightly with sugar.
4. Bake the biscuits for 12 minutes or until golden.
|1½||quarts fresh strawberries, hulled|
|Grated rind of ½ orange|
|2||tablespoons Grand Marnier or other orange liqueur|
|¾||cup cream, beaten until it holds soft peaks|
1. In a large bowl, stir together strawberries, orange rind, sugar, and Grand Marnier. Set aside at room temperature for 20 minutes.
2. Cut shortcake rounds in half horizontally. Place a bottom round on each of 6 plates. Cover with berries, cream, and a biscuit top. Karoline Boehm Goodnick