Yield: Yields 6 shortcakes
These biscuits are at their best when served fresh and warm from the oven, topped with fruit and whipped cream, but they also make a fine breakfast, toasted and spread with butter and jam.
When this recipe first appeared in the magazine, I made them exactly as written - with filling and whipped cream for dessert. Over the years, the biscuit has become my basic biscuit/shortcake recipe and have applied all sorts of variations: half whole wheat pastry flour, added blueberries to the biscuit, molded them instead of dropped, when I don't have buttermilk, I've subbed yogurt thinned with a little milk. Also, I make 8 scones from this recipe.
I LOVE this recipe!! I saw it about 10 years ago in the magazine. I made it and everyone loved it so much that they always wanted it. After moving and not making it for a couple of years I lost the recipe and forgot the exact ingredients. The magazine mailed it to me (thank you very much!) But.... I lost it again.Embarrased, and not wanting to contact them again for the same recipe, I thought it was gone forever!! Until...I saw it here tonight!!! OMG!!! Thanks so much for putting online, I can't wait to make it again tomorrow night. I told my boyfriend he doesn't know the flavors that are going to enter his mouth tomorrow!!!!
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