If bisquick shortcake leaves you uninspired try this!! Moist and just great!
Preheat oven to 425
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 3 tablespoons sugar
- 1 stick butter, chilled
- 2/3 to 3/4 cup half and half, milk, or cream
In a food processor (you can use a pastry cutter or fingertips)
combine the flour, baking powder, salt and sugar and pulse to mix.
Cut butter into about 8 pieces and add to the mixture. Pulse until the
mixture resembles coarse meal, but with few pea-size chunks of
butter left in the mixture. Transfer the mixture to a large bowl and
make a well in the center. With a fork stir in the cream or milk, just
until dough is moist. Be very careful not to overwork. The dough
doesn't have to hold together well at this point. Let the dough stand
for a minute. Turn the dough out onto a lightly floured surface. Fold
the dough over on itself (knead) 2 or 3 times, until it is holding
together and is less sticky. You can carefully roll it out and cookie
cut into rounds or place the whole mass into a baking dish. Brush on
a little milk or cream and sprinkle tops with some sugar, if desired.
Bake for 10 to 15 minutes, until risen and golden brown.
Serve with cut up strawberries or blueberries or whatever else you
want! Soooo good!!
About.com:Southern Food, Old-Fashioned Strawberry Short-cake
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