Rating: 3.59 stars
39 Ratings
  • 5 star values: 7
  • 4 star values: 15
  • 3 star values: 11
  • 2 star values: 6
  • 1 star values: 0

Add a twist to your shortcake and use a sweet-tart rhubarb compote instead of the standard strawberries.

Everyday Food, May 2009, Everyday Food, May 2009

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Recipe Summary test

prep:
25 mins
total:
55 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Cook's Notes

For a delicate texture, don't add too much flour when forming the dough.

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Reviews (1)

39 Ratings
  • 5 star values: 7
  • 4 star values: 15
  • 3 star values: 11
  • 2 star values: 6
  • 1 star values: 0
Rating: Unrated
04/15/2017
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