Strawberry Shortcake with Sweet Cake Biscuits
Recipe provided by: KARIN KELLGREEN, HEAD PASTRY CHEF OF THE
INGREDIENTS:
1 Quart - Strawberries (rinsed, stems removed, and sliced)
1 Cup - Granulated Sugar
PREPARATION:
1. Place sliced Strawberries in a large bowl.
2. Sprinkle with sugar.
3. Place in refrigerator for one hour or until the sugar is dissolved and creates a juice with the strawberries.
INGREDIENTS:
3 Cups - All Purpose Flour
1 ½ Cups - Cake Flour
2 TBSP - Baking Powder
2 TBSP - Nonfat Dry Milk
½ TSP. - Salt
½ Cup - Sugar
½ Cup (1 Stick) - Softened Butter
1 - Egg (beaten)
1 ½ Cups - Cold Water
PREPARATION:
1. Sift all dry ingredients together into a mixing bowl
2. Cut in the butter using a pastry blender or your fingers. Continue mixing until mixture resembles coarse corn meal.
3. Combine the liquid ingredients in a separate bowl.
4. Add the combined liquid ingredients to the dry ingredients. Mix just until the ingredients are combined to form a soft dough. Do not over mix.
5. Move the dough to the table and knead it lightly by pressing it out and folding it in half. Rotate the dough a quarter turn between folds. Repeat this procedure about 10 or 15 times, or for about 30 seconds. The dough should be soft and slightly elastic, but not sticky. Over kneading the dough will make tough biscuits. The dough is now ready to cut.
6. Place the dough onto a floured board. Roll to about ½ inch thick. Be careful to roll it uniformly.
7. Cut the dough into desired shape of biscuit. When using a round cutter, press straight down. Cut each biscuit as closely as possible to other cut biscuits. Reworked dough will be tougher.
8. Place biscuits ½ inch apart on a greased on paper lined pan.
9. Bake immediately in a pre-heated oven for 15 minutes at 400 degrees.
Let biscuits cool. Slice biscuits in half and serve with sliced strawberries and sweetened whipped cream. Makes about 15 biscuits.
No comments:
Post a Comment