Basic Shortcakes

I really like to make shortcakes, especially in the spring and summer because I love using fresh fruit with them, especially strawberries or any other kind of berry. This recipe is another great one from Catherine, one of my teachers at cooking class.

I managed to figure out the amount of ingredients needed to only make 1/3 of the recipe, but I gave you the original below. I did slightly adapt how to form the shortcakes, since I like them more free-form and Catherine's way was very precise (or you could read: I couldn't manage to roll the dough out into a nice rectangle so this is what I did). Slice each shortcake in half, like a sandwich roll, and fill with whipped cream and berries.

Basic Shortcakes

from Catherine Titus Felix at Classic Thyme

makes 12 shortcakes

2 1/4 cups bleached flour
1 tablespoon baking powder

1 teaspoon baking soda

3 tablespoons sugar

1/2 teaspoon salt

1 stick cold butter, cut into pieces

1 cup buttermilk

Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.

Combine flour, baking powder, baking soda, and salt in food processor and pulse. Add butter and pulse until mixture resembles cornmeal with a few split pea size crumbs of butter. Add buttermilk and pulse to distribute. Only pulse until mixture is very crumbly and sticky, not until a cohesive dough forms.

Transfer dough out onto a floured surface. Pat into a rough 9" x 12" rectangle. Divide dough into 12 equal pieces and place on prepared baking sheet.

Bake in center of the oven about 10-12 minutes or until nicely browned.