BETH'S SHORTCAKE BISCUITS
"AMERICAN SCONES"
Master this super easy recipe and you can use
this method for Biscuits or Scones
By Simbooker on the 13th of July 2019
Files & Tags: recipes, index, desserts, english/british, plantains and fruits
You may object to me calling shortcake biscuits American scones. Scones and biscuits are essentially the same thing. Both require the use of raising agents, both are baked goods, they are both made to be filled with cream and fruit-usually strawberries.
Scones and biscuits both have origins in the UK.
Over here scones are commonly filled with clotted cream
and strawberry or raspberry jam.
In the US shortcake biscuits are usually filled with
whipped cream and macerated strawberries.
Scones and biscuits both have origins in the UK.
Over here scones are commonly filled with clotted cream
and strawberry or raspberry jam.
In the US shortcake biscuits are usually filled with
whipped cream and macerated strawberries.
Not all scones contain dried fruit and some biscuit recipes call for the use of eggs, as recipes for scones often do. Some people make scones round just like biscuits are round. There are no major differences.
This recipe uses sugar, as recipes for scones often do. The only real difference is that scones tend to be denser, and a good biscuit should be light and fluffy.
Have you ever heard of Beth- at Entertaining with Beth? Well I got this amazing recipe from her, although I've adapted and made small changes to the recipe to suit my own taste. Beth's recipes are simple and easy and I love watching her high quality cooking videos.
A lot of shortcake biscuit recipes are either time consuming to make or require the use of a rolling pin. This one is so simple and easy, because of this I thought there was no way it would work out for me. I was sure that a biscuit couldn't really be this easy to make.
When I saw the dough had risen beautifully in the oven and they came out light, fluffy and puffy, and just the right texture I squealed with delight.
Beth uses salt in her recipe, I don't. I wanted a sweet biscuit. The only complaint by some who tried Beth's recipe was that it was slightly salty, which is another reason why I omitted the salt. You can always adjust the flavor of a recipe to your needs.
SHORTCAKE BISCUITS RECIPE
THE INGREDIENTS
1 cup and 1/4 of sponge or cake flour, 3 tbs sugar,
1 tbs of baking powder, 1 stick of semi melted butter,
2/3rds of a cup of heavy Cream or whole milk, 1 egg
1 tbs of baking powder, 1 stick of semi melted butter,
2/3rds of a cup of heavy Cream or whole milk, 1 egg
THE METHOD
Preheat oven to 190C (guideline only)
You will need 2 mixing bowls-one for the wet ingredients and one for the dry. You will also need an ice cream scoop and a half sheet pan based with greased baking paper so that the biscuits don't stick.
Step 1
Take one of the mixing bowls and add in all the dry ingredients and mix together thoroughly until well combined. In the separate bowl add the cream or milk and a whisked egg.
You will need 2 mixing bowls-one for the wet ingredients and one for the dry. You will also need an ice cream scoop and a half sheet pan based with greased baking paper so that the biscuits don't stick.
Step 1
Take one of the mixing bowls and add in all the dry ingredients and mix together thoroughly until well combined. In the separate bowl add the cream or milk and a whisked egg.
Step 2
Every single recipe uses cold butter, except this one. The reason I don't add cold butter is that I find it hard to assimilate cold hard butter into the flour. With semi-melted butter you will get the crumbs without having to work so hard to crumble the butter in.
So add in the semi melted butter directly to the flour and mix it up fast into the flour, and break the flour up with your hands to get the crumbs. Do not pour the wet ingredients in until all of the flour is crumbly.
Every single recipe uses cold butter, except this one. The reason I don't add cold butter is that I find it hard to assimilate cold hard butter into the flour. With semi-melted butter you will get the crumbs without having to work so hard to crumble the butter in.
So add in the semi melted butter directly to the flour and mix it up fast into the flour, and break the flour up with your hands to get the crumbs. Do not pour the wet ingredients in until all of the flour is crumbly.
Step 3
Make sure all the wet ingredients are whisked together thoroughly before pouring the wet ingredients into the dry. After pouring the wet ingredients into the dry stir the ingredients together with a wooden spoon or fork. Do not over-mix the batter, just slowly mix the wet ingredients into the dry until combined and leave the dough for 10 minutes.
The next part is easy; just take your ice cream scoop and scoop up the dough, then plop the dough down on your half sheet pan. Do this until you have no more dough left. Make sure there is adequate space between each dough. Sprinkle a small amount of raw, caster or granulated sugar on top of each biscuit and place the pan in the oven and bake for 23 minutes. Beth's recipe only takes 13 minutes but I found the dough rises better over a 20 minute time frame. Check after 20 minutes and if they are ready take them out. Let them cool before slicing.
Make sure all the wet ingredients are whisked together thoroughly before pouring the wet ingredients into the dry. After pouring the wet ingredients into the dry stir the ingredients together with a wooden spoon or fork. Do not over-mix the batter, just slowly mix the wet ingredients into the dry until combined and leave the dough for 10 minutes.
The next part is easy; just take your ice cream scoop and scoop up the dough, then plop the dough down on your half sheet pan. Do this until you have no more dough left. Make sure there is adequate space between each dough. Sprinkle a small amount of raw, caster or granulated sugar on top of each biscuit and place the pan in the oven and bake for 23 minutes. Beth's recipe only takes 13 minutes but I found the dough rises better over a 20 minute time frame. Check after 20 minutes and if they are ready take them out. Let them cool before slicing.