Description
This classic biscuit-style shortcake features a golden, crisp exterior and a light, fluffy center that perfectly complements juicy summer berries. Made in a single bowl with simple pantry staples, it is the ideal quick dessert for any warm-weather occasion.
Ingredients
- 2 cups All-Purpose Flour
- 1/4 cup White Sugar
- 4 teaspoons Baking Powder
- 1/2 teaspoon Salt
- 1/4 teaspoon Ground Nutmeg
- 1/2 cup Cold Butter, cubed
- 2/3 cup Milk
- 1 Egg
Instructions
- Preheat your oven to 450°F (230°C) and grease an 8-inch baking pan.
- In a large bowl, sift together the flour, sugar, baking powder, salt, and nutmeg.
- Add the cold, cubed butter to the flour mixture and use a pastry blender to cut it in until it resembles coarse crumbs.
- Beat the milk and egg together in a small cup, then stir into the flour mixture until just blended.
- Spread the batter into the prepared pan and bake for 15 minutes until golden brown.
- Let it cool in the pan for 10 minutes before moving to a wire rack to cool completely.
Notes
For the fluffiest results, ensure your baking powder is fresh and your butter is very cold before mixing. If you want a bit of extra crunch, sprinkle the top of the batter with a tablespoon of coarse sugar right before putting it into the oven.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Dessert
- Method: Baking
- Cuisine: American