STRAWBERRY SHORTCAKE BISCUITS

Shortcake Biscuits
The Farmer's Everyday Almanac Cookbook
Copyright 2008


Aren't these little gems cute?  This will be my go to biscuit recipe for any kind of shortcake.  Does this strawberry shortcake look like the 4th of July?  I am rushing winter out of Maine. We've had enough.  I sprinkled the tops with some pearl sugar from King Arthur Flours.  I think the photo of the strawberry shortcake says it all. It tasted so yummy, tender and sweet.   

2 cups all-purpose flour
3 tbsp sugar
2 1/2 tsp baking powder
1/2 tsp salt
6 tbsp butter, unsalted and cold
1/2 cup milk
1/4 cup sour cream
1 large egg
1/2 tsp vanilla extract

Coating:
1 large egg, beaten with 1 tbsp milk
sugar, for sprinkling

In a large bowl combine the sifted flour, sugar, baking powder and salt. Cut the butter in pea size pieces. Cut this into the flour mixture. Then in another bowl whisk the milk, sour cream, egg and vanilla. Gradually add this to the flour mixture and mix just enough to moisten it all. Cover the bowl with plastic wrap and allow to sit for 5 minutes. Using a regular size ice cream scoop, scoop out to make 6 balls. Making them a little smaller then a tennis ball. Flour you hands and roll them into ball size. Place them on parchment paper on a baking sheet or grease your baking sheet with baking spray. Mix the other egg and whisk with the milk. Brush each biscuit ball and sprinkle with sugar. Place the oven rack in the middle of the oven. Bake at 450* degrees for about 15- 20 minutes. To serve cut the biscuit in half edgewise and add your favoite fresh fruit.  With a dollop of whipped cream. 

* my oven the 450 degrees was a bit too high, they were very crispy,  brown on the bottom after just the 15 minutes.

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