When the first ripe-as-jewel local strawberries become available, the family script for shortcake is fixed.
Shortcake is supper, nothing else. We are allowed – no, expected – to gorge. Diet protestations are futile. Failure to indulge has serious consequence: no return invitation.
The first of two acts is Iowa Shortcake, hot biscuits doused with mashed berries and cream, lots of berries, lots of cream.
The second act is – hhmmmm. Feast on this, then we’ll talk. If you’re worthy.
IOWA SHORTCAKE Gently mash a half-cup sugar into a quart of bite-size berries: perfect, home-grown strawberries are traditional but blueberries, blackberries and others are extraordinary. Let rest at room temperature for 2 – 3 hours, pressing occasionally. Stir in a second quart of berries just before serving. To serve, place the bottom half of a hot biscuit in a bowl and spread with butter. Cover with a generous portion of berries, then the top half of the biscuit. Pour half-and-half (or even cream) over the biscuit. Keep half-and-half available for adding more as it soaks into the berries and biscuit.
On-hand substitutions: Substitute sweet milk or buttermilk for yogurt; if sweet milk, add a teaspoon of baking powder. Substitute whole yogurt for non-fat; use 5 tablespoons butter. The sharp edges of a biscuit cutter will encourage taller, lighter biscuits but a glass or used tuna can works in a pinch.
BEST SHORTCAKE BISCUITS
Time to table: 25 minutes
Serves 8
- 2 cups all-purpose flour
- 1 scant teaspoon salt
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 6 tablespoons cold unsalted butter (leave in frig until needed)
- 1 scant cup non-fat yogurt
Preheat oven to 450F. Stir flour, salt, baking powder and baking soda in a large bowl.
(Hints: While it’s out, keep flour handy for later. Have yogurt ready before proceeding. From here on, work quickly, for the colder the butter when the biscuits reach the oven, the better the ‘crumb’, the biscuit-perfect texture.)
Dice butter. (To dice, cut stick into fourths lengthwise. Turn, repeat. Then cut crosswise.) Work butter into flour mixture with fingertips until coarsely, not finely, mixed.
Gently stir in yogurt. Form into a sticky ball, turn onto lightly floured surface. Gently knead about 10 times. (Add flour if you must but the more flour, the heavier the biscuits.)
Press dough about one inch thick. Cut into rounds with biscuit cutter, transfer to lightly buttered baking sheet. Reshape leftover dough and cut additional biscuits. (Cut as many as possible the first time for those biscuits will be more tender.)
Bake immediately for 7 – 9 minutes or until tall and golden. Alternatively, freeze biscuits for 30 – 60 minutes before baking but the biscuits won’t be quite so light.
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Your Comments:
Alanna, you're making my mouth water...
6/05/2007
6/06/2007
I do thank you for taking a moment to write, truly.