James Beard's Shortcake

Felice Friese said:

Having just finished a strawberry shortcake with Beard's biscuits, it
occurred to me that anyone who eats shortcake should have this (his
ingredients, my processor version):

What? You wanna live forever?

Quoted message said:

Felice

Thanks, Felice. I made them this morning. I used 9.6 oz. flour. They
were very sticky, so I did use a little extra to bring them together,
but they were still sticky -- which is the way I like to make flour
products usually.
They were larger than I expected. The picture looks like they were
small.
http://tinypic.com/view.php?pic=53ra3dh

I turned them once in the oven and had to bake them a total of 18
minutes @ 425F. I left them a bit high because DH said not to flatten
them anymore.

They were dee-lish! Thanks a lot.

P.S. I have been thinking of making Ina Garten's scones, but alas!
for 4 cups of flour, she calls for 3 sticks of butter and 1 cup of
cream. I'd been putting it off, so this filled the bill.
Dee Dee

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Quoted message said:

Felice Friese said:

Having just finished a strawberry shortcake with Beard's biscuits, it
occurred to me that anyone who eats shortcake should have this (his
ingredients, my processor version):

What? You wanna live forever?

Quoted message said:

Felice

Thanks, Felice. I made them this morning. I used 9.6 oz. flour. They
were very sticky, so I did use a little extra to bring them together,
but they were still sticky -- which is the way I like to make flour
products usually.
They were larger than I expected. The picture looks like they were
small.
http://tinypic.com/view.php?pic=53ra3dh

I turned them once in the oven and had to bake them a total of 18
minutes @ 425F. I left them a bit high because DH said not to flatten
them anymore.

They were dee-lish! Thanks a lot.

P.S. I have been thinking of making Ina Garten's scones, but alas!
for 4 cups of flour, she calls for 3 sticks of butter and 1 cup of
cream. I'd been putting it off, so this filled the bill.
Dee Dee

Glad you liked them, Dee Dee. If presentation isn't a big factor, sometimes
I break up the biscuits in the dish before I add the berries and cream. They
absorb the juice so nicely!

I'm stunned by the flour/butter/cream ratios in Ina's scones, but I'll have
to try them anyhow. They must be fantastic.

Felice

Felice Friese said:

Having just finished a strawberry shortcake with Beard's biscuits, it
occurred to me that anyone who eats shortcake should have this (his
ingredients, my processor version):

JAMES BEARD SHORTCAKE

2 cups flour
3 tablespoons sugar
2 1/2 teaspoons baking powder
1 teaspoon salt
3 ounces chilled unsalted butter
3/4 cup heavy cream
1/2 tablespoon cooled melted butter

In processor, blend flour, sugar, baking powder and salt. Add butter, cut
into small pieces, and pulse briefly to blend. Add cream and process until a
soft dough ball is formed. Knead for a minute or so on a lightly floured
board. Divide into 4 rounds and brush each with melted butter. Place on
greased baking sheet. Bake 12-15 minutes at 435 or until biscuits are firm
to touch and golden brown.

My note: Of course, you're going to macerate the cut-up berries (I use a
pastry blender) with some superfine sugar, and top the
mess with whipped cream with a bit of sugar and vanilla.

What? You wanna live forever?

Felice

Seconded. I always turn to James Beard when I am making
shortcakes!

--
Jean B.