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Flaky Shortcakes

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Active Time:  20 Minutes
Total Time:  35 Minutes
  Makes 6
Set these in the oven to bake after you’ve cleared the plates from the main course so they will be piping hot when served.
RECIPE INGREDIENTS
2 1/2 cups unbleached all-purpose flour
3 tablespoons plus 2 teaspoons sugar
4 teaspoons baking powder
1/2 teaspoon salt
1/2 cup chilled solid vegetable shortening, cut into small pieces
7 tablespoons chilled unsalted butter, cut into small pieces
2/3 cup chilled buttermilk
1 large egg, beaten
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Blueberry Shortcakes with Strawberry Ice Cream
DIRECTIONS
Position rack in middle of oven and preheat to 450 degrees F.

Sift four, 3 tablespoons sugar, baking powder and salt into large bowl. Add shortening and butter. Using pastry cutter, cut-in shortening and butter until pea-size pieces form. Stir together buttermilk and egg, then add to flour mixture. Stir just until incorporated (dough will be wet and crumbly). Turn dough out onto a well-floured surface and knead briefly until it holds together.


Pat and roll dough out into a 9-by-6-inch rectangle. Using 3-inch biscuit cutter, cut out six biscuits. Transfer biscuits to ungreased baking sheet (a cushioned or insulated baking sheet works best), spacing biscuits 2 inches apart. Sprinkle tops of biscuits with remaining 2 teaspoons sugar. Bake until shortcakes are puffed and golden, about 12 minutes. Serve hot.


Recipe created exclusively for Cooking.com by Michael McLaughlin.


Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes 6
Calories: 514
Fat. Total: 32g
Fiber: 1g
Carbohydrates, Total: 49g
Sodium: 390mg
% Cal. from Fat: 56%
Cholesterol: 73mg
Protein: 7g
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