DAVID LEE'S BISCUITS, PERFECT FOR SHORTCAKES RECIPE - (4.6/5)
Provided by kelsa94
Number Of Ingredients 6
Steps:
- If you use unbleached all-purpose flour, substitute 1/4 cup (1 3/8 ounces) cornstarch for 1/4 cup of the flour. Sift together the flour, salt, baking powder, and sugar. Stir in enough heavy cream to moisten the dough thoroughly. You'll probably use about 1 cup in the summer, 1 1/4 cups in the winter, and 1 cup + 2 tablespoons at the turn of the seasons. You want to be able to gather the dough together, squeeze it, and have it hang together, without dry bits falling off. Turn the dough out onto a lightly floured work surface, and very gently pat it into an 8" circle about 3/4" thick. Use a sharp biscuit cutter (we use a 2 1/4" cutter) to cut rounds. Dip the rounds into melted butter, and place them on a lightly greased baking sheet. Sprinkle with coarse sugar, if desired; this is a nice touch if you're going to use the biscuits for shortcake. Bake the biscuits in a preheated 425°F oven for 15 to 18 minutes, till they're golden brown. If you have any melted butter left over, brush it on the baked biscuits. "Serve hot!," says David. Yield: 10 large (about 2 1/2"), ultra-tender biscuits. To make Maine-style strawberry shortcake: Trim and slice 1 quart fresh strawberries. Sprinkle with 2 tablespoons sugar, stir, and set aside at room temperature for several hours; or refrigerate overnight. Whip 1 cup (8 ounces) heavy cream till it barely holds its shape. Sweeten to taste with granulated sugar. Split oven-warm biscuits in half. Top the bottom half of each with whipped cream, strawberries, more whipped cream, then the top half of the biscuit. Add a dollop of whipped cream and a slice of strawberry on top, as a garnish. Yield: 8 to 10 shortcakes.
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Kaireem Meeks
k-m@gmail.comI'm not a big fan of biscuits, but these ones were really good. They were so soft and fluffy, and they had a great flavor.
Aanand Mandal
aanand-mandal62@yahoo.comThese biscuits were perfect for shortcakes. They were light and fluffy, and they held up well under the weight of the berries and whipped cream.
Mona hendy
mona@hotmail.comI made these biscuits for breakfast this morning, and they were a hit with my kids. They loved the flaky layers and the buttery flavor.
Arike Adebari
a.arike@gmail.comThese biscuits were a little dense for my taste. I think I might have used too much flour.
Kyra Sibley
k@yahoo.comI've never made biscuits before, but this recipe was so easy to follow. The biscuits turned out perfect!
Wade Pulliam
wade90@gmail.comThese biscuits were a bit too sweet for my taste. I think I'll try a different recipe next time.
Pulity Nzala
n.pulity60@yahoo.comI wasn't sure how these biscuits would turn out, but I was pleasantly surprised. They were so easy to make, and they tasted great.
mahamud suleman
s.m49@gmail.comI've tried a lot of different biscuit recipes, but this one is by far the best. The biscuits are so flaky and tender.
Cristian Alvarez
a-cristian@yahoo.comI made these biscuits for a potluck, and they were the first to go. Everyone loved them!
Ifeanyi Anyoha
a50@yahoo.comThese biscuits were a little too dry for my taste. I think I might have overmixed the dough.
goodking 204
204-g49@yahoo.comI've made these biscuits several times now, and they always turn out perfect. They're so easy to make, and they're always a crowd-pleaser.
Lilian Tenorio
lilian_tenorio@hotmail.co.ukThese biscuits were absolutely delicious! They were so light and fluffy, and the flavor was perfect. I served them with fresh berries and whipped cream, and they were a huge hit with my family.