Add a twist to your shortcake and use a sweet rhubarb compote instead of the standard strawberries.
- 2 1/2 cups all-purpose flour (spooned and leveled), plus more for work surface
- 1/2 cup (1 stick) cold unsalted butter, cut into pieces
- 2 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1/3 cup plus 3 tablespoons sugar
- 1 cup whole milk
- 1 cup heavy cream
- Rhubarb Compote
Preheat oven to 425 degrees. In a food processor, combine flour, butter, baking powder, salt, and 1/3 cup sugar and process until mixture resembles coarse meal. Add milk and pulse just until moistened, 4 to 5 times.
Turn out dough onto a lightly floured surface. With floured hands, gently pat into a 4-by-8-inch rectangle. Cut dough into 8 squares and transfer to a baking sheet; sprinkle with 1 tablespoon sugar. Bake until golden, 25 to 30 minutes. Let biscuits cool on baking sheet.
In a large bowl, beat cream until soft peaks form. Add 2 tablespoons sugar and beat until soft peaks return. To serve, split biscuits with a serrated knife; sandwich with rhubarb compote and whipped cream.