Shortcake dough is wonderfully adaptable and can be used in various sweet dishes. Its crumbly, buttery texture pairs perfectly with fruits and whipped cream, making it a classic dessert choice. Use this dough for Strawberry Shortcakes and Blackberry RolyPoly.
2 cups all purpose flour
4 tsp baking powder
1 tsp salt
1 1/2 Tbsp sugar
5 Tbsp butter
2/3 cup of milk
sweetened strawberries or any berry or fruit you enjoy
Mix the flour, baking powder, salt and sugar in a bowl.
Cut the butter in bits and work it into the flour mixture with a pastry cutter until it resembles coarse meal.
Slowly stir in the milk, using just enough to hold the dough together. Turn the dough out to a floured board and knead for a minute or two.
For Shortcakes: Roll the dough out to about 3/4" thick and cut into eight 2" rounds, using a biscuit cutter.
Arrange the rounds on a cookie sheet and bake them for 10 - 12 minutes.
Split while still warm and serve with berries and whipped cream or vanilla ice cream.