This is a basic shortcake dough, which I altered over the years, from the 1948 Culinary Arts Encyclopedic Cookbook.   I used my book until it fell apart and I recently reconstructed it with matching color book tape I found on Etsy.    I made this particular shortcake in order to bake the Cherry Shortcake Roll Up.

Brown Sugar Shortcake Biscuits

2 C Sifted Flour
3 tsp Baking Powder
2 T Brown Sugar
1/2 tsp salt
4 T Unsalted Butter – cold
3/4 C Sour Cream (I also use Plain Greek yogurt)

In a cuisinart, blend dry ingredients together  (a bowl and pastry cutter method also works here).  Add cold butter and pulse or cut in until crumbly.    Whisk sour cream in a bowl until smooth and blend well.    Cover in saran wrap and allow to chill at least 15 minutes before use.


Ready for the sour cream….

shortcake2When shortcake is totally mixed together, wrap in plastic and chill a little…

shortcake2You can roll to half inch thickness and cut with a biscuit cutter


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