This shortcake biscuit recipe makes the perfect vessel for berry shortcake. The best part is they are made, start to finish, in just 20 minutes.
Right now berries are a bargain. To take advantage of this I’ve been adding berries to everything and make a lot of berry desserts. In summer there is no better fresh berry dessert than shortcake; be it strawberry, blueberry, raspberry, or blackberry. To have a great berry shortcake you need to have a stellar vessel to serve it on. Today I’m sharing the Best {easy} Shortcake Biscuit Recipe.
During the summer I always have heavy cream in the fridge for making ice cream and this shortcake biscuit recipe. It’s quick & easy to make and it comes together in just 20 minutes. This is due mainly to the fact that there’s no butter to cut into the flour, heavy cream is used instead in this shortcake biscuit recipe.
During the fall you could make shortcake with these cinnamon biscuits with fried apples and whipped cream, YUM!
Disclosure: This post includes affiliate links.
Cook’s Note for Shortcake Biscuit Recipe:
- To keep these biscuits tender it is *SUPER* important that you do not over mix the batter. Mix until the dough just comes together.
- I used my favorite fluted biscuit cutter set for this shortcake biscuit recipe, they come in a set of 4.
- For a more gourmet look, I used white sparkling sugar to top off the biscuits. I love the look of the large crystals on the biscuits.
- The biscuits can be stored, covered, at room temperature for up to 3 days. Before serving, pop them in the microwave for 5-10 seconds to soften.
- The biscuits would be delicious served with other in-season fruit, think peaches, nectarines, cherries, etc.
How do you make shortcake biscuits?
- Begin by pre-heating the oven to 450 degrees as well as spraying a baking sheet with nonstick cooking spray.
- Next, whisk together the flour, sugar, baking powder and salt. Then, stir in the heavy cream until a dough forms.
- Then, take the dough out and knead it on a floured surface into a smooth ball.
- Pat the dough into a 1-inch thick circle. With a 2 ¾ inch biscuit cutter, cut biscuits and place them on the baking sheet. Repeat the process with the dough scraps.
- After cutting the biscuits out, brush them with the egg white and sprinkle the top with white sparkling sugar or granulated sugar.
- Then, bake the biscuits for 15 minutes. Last of all, after the biscuits have finished cooling, cut them in half and serve with whipped cream and berries.
Cook’s Tools:
Best {easy} Shortcake Biscuit Recipe
Ingredients
- 2 cups all-purpose flour
- 3 Tablespoons granulated sugar
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 ½ cups heavy cream
- 1 large egg white slightly beaten
- white sparkling sugar or granulated sugar for garnish
Instructions
- Adjust oven rack to upper-middle position and heat oven to 450 degrees F. Lightly spray a baking sheet with nonstick cooking spray.
- In a medium bowl whisk together the flour, sugar, baking powder, and salt. Stir in the heavy cream until a dough forms, about 30 seconds.
- Empty the dough onto a floured surface and knead into a smooth ball, this will take about 30 seconds. On a floured surface pat the dough into a 1-inch thick circle. Using a 2 3/4 inch (or 3 inch) biscuit cutter, cut biscuits and place on the prepared baking sheet. Pat out dough scraps into a 1-inch thick circle and cut again.
- Brush the biscuit dough with the egg white and sprinkle with white sparkling sugar or granulated sugar.
- Bake 15 minutes, or until the biscuits are golden brown. Transfer biscuits to a wire rack to cool. Cut biscuits in half and serve with whipped cream and berries. Biscuits can be served warm or at room temperature.
Nutrition
This post first appeared on Food Folks and Fun on July 7, 2014. I have since updated the pictures. Some of the originals are below.
Mikayla says
I love a good fruit shortcake and this recipe is such an easy way to have them anytime! Love the use of heavy cream, it’s so good!
Sally says
YUM … perfect for the strawberries in season right now. Got to make these!
Shiho says
Great recipe! perfect cold winter afternoon tea in Australia right now 😀 Thank you for sharing.
Jeannette (Jay Joy) says
I was looking for a biscuit recipe. They don’t make them where I live, so I have to do them myself.
Pinelopi Kyriazi says
I will replace the egg with a banana and will try them out.
🙂
Alina | Cooking Journey Blog says
These are perfect, topped with summer berries and some cream!
Jacque says
I am simply amazed at how quickly they came together! It really only took 20 minutes and we were ready to top them off with our freshly picked strawberries.
Denise says
They look so fluffy and good! I have always been intimidated to make biscuits, with the fear of them becoming hard as rocks! I should try again with your recipe!
Dayna says
This a really yummy easy shortcake biscuit recipe!
Gary says
I used the metric version from the site. I didn’t verify the conversion, silly me! 1-1/2 C of 35% cream weighs 348g, not 357 as the site indicated. I managed to rescue them but obviously killed much of the baking powder leavening by kneading in more flour to compensate.
Lesson learned.
Cheers
Eyemareader says
Excellent recipe and so simple even I could do it, well almost the first time I used baking soda. big mistake! I passed over a recipe that had other enticing items like vanilla and yogurt but settled on this one because I wanted quick and simple. So glad I did because they are so so good! Went perfect with the fresh peaches off our tree. Thank you for sharing.
Jillian says
So glad the recipe worked well for you! 🙂
Shelly Caps says
I just took them out of the oven! Perfect. Not doing not dry, just sweet enough. I’ll be making them again and have already saved the recipe. Who knew it would be this easy. Thank you for the recipe
Shelly Caps says
I just took them out of the oven and they’re perfect! Not doughy not too dry. Just sweet enough. I will be making them again. Who knew it would be this easy. Thank you for the recipe
Shelly Caps says
I’m not sure why I’m having trouble putting in my original comment but I will try again. I just took them out of the oven they are perfect. Not too doughy, not too dry, just sweet enough. Who knew it would be this easy. Thank you for the recipe I’ll be keeping it
Annie Brooks says
Best ever ,tasty biscuit !