Ahhh a summer staple..shortcakes. They are perfect with fresh summer fruits. Strawberries or peaches or mixed berries..all are great. I found this recipe on Annie’s Eats who topped the shortcakes with peaches. We usually do strawberries. This time I just made a ton to freeze for later use as we have had a lot of drop in guests. Since we always have berries on hand,this was an easy go to dessert esp when the cakes are already made. Just take out of freezer in time to defrost, top with fruits and enjoy!


2 cups all-purpose flour
2 tsp. baking powder
1 tbsp. sugar, plus additional for sprinkling
½ tsp. salt
2/3 cup cold buttermilk
1 large egg
8 tbsp. unsalted butter, melted and cooled slightly

To make the biscuits, preheat the oven to 475F.  Line a baking sheet with parchment paper or a silicone baking mat. Combine the flour, baking powder, sugar and salt in a large mixing bowl.  Whisk together the buttermilk and egg in a medium bowl, then whisk in the melted butter, stirring until the butter forms small clumps.  Add the liquid ingredients to the bowl with the dry ingredients and stir with a wooden spoon until a dough comes together and no dry ingredients remain.  Using a greased 1/3 cup measuring cup, scoop a mound of dough and drop it onto the prepared baking sheet.  Repeat with the remaining dough spacing the biscuits about 2 inches apart.  Sprinkle extra sugar over the top of the dough mounds.  Bake until the tops are golden brown, about 12-15 minutes.  Transfer to a wire rack to cool at least 15 minutes before assembling.

When ready, top with fruits and fresh whipped cream!


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