Admittedly, my picture could be better. This shortcake was just kinds slopped together. (A whole story, but it’s the only picture I have.) But, the biscuit recipe is delicious, and a recipe worth sharing. It comes from one of my favorite dessert cookbooks: Bon Appetit Desserts.
It has a look inside feature, and I highly recommend it for any dessert enthusiast! Go take a peek!
The recipe I’m referring to is Strawberry Shortcakes with White Chocolate Mousse. I will be giving you the recipe for the shortcakes.
1 1/2 Cups All Purpose Flour
3 Tbsp. Plus 1 tsp. Sugar
2 tsp. Baking Powder
1/2 tsp. Baking Soda
1/8 tsp. Salt
6 Tbsp. (3/4 Stick) Chilled Unsalted Butter, cut into 1/2 inch cubes
1/2 Cup plus 1 Tbsp. Chilled Buttermilk
3 oz. Bittersweet or Semisweet Chocolate, chopped (I omitted this)
Preheat oven to 425 degrees F. Line baking sheet with parchment paper. Blend flour, 3 Tbsp. sugar, baking powder, baking soda, and salt in processor. Add butter; using on/off turns, process until mixture resembles a coarse meal. Add 1/2 cup buttermilk; process until moist clumps form. Add chopped chocolate; using on/off turns; process just to evenly distribute.
Turn dough out onto a lightly floured work surface. Dust lightly with flour; gently press to 1/2 inch thickness. Using a 3 1/4 inch diameter cutter, cut out rounds for shortcakes. Gather dough scraps and press to 1/2 inch thickness; cut out additional rounds for 6 shortcakes total. Transfer cakes to preheated baking sheet. Brush cakes with remaining 1 tablespoon buttermilk. Sprinkle with remaining 1 teaspoon sugar. Bake cakes until golden and tester inserted into centers comes out clean; about 15 minutes. Transfer to rack and cool completely.
Yield: 6 Shortcakes. Can be made 8 hours ahead. Let stand at room temperature.