This shortcake biscuit recipe makes the perfect vessel for berry shortcakes. The best part is they are made, start to finish, in just 25 minutes.

It costs $3.82 to make this recipe. The recipe makes six servings for about $0.64 per serving.

You may also enjoy this Strawberry Shortcake Roll Cake or this Strawberry Shortcake Roll Up Cake.

Three Shortcake Biscuits stacked on top of each other.

Shortcake Biscuits

Right now, berries are a bargain. To take advantage of this, I’ve been adding berries to everything and making a lot of berry desserts.

During the summer, there is no better fresh berry dessert than shortcake; be it strawberry, blueberry, raspberry, or blackberry. But, of course, to have an excellent berry shortcake, you need a stellar vessel to serve it on.

I always have heavy cream in the fridge for making ice cream and these shortcake biscuits during the summer. It’s a quick and easy recipe 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. 

The finished Shortcake Biscuits cut in half and filled with strawberries and cream.

Ingredients and Estimated Cost

Per Serving Cost: $0.64

Recipe Cost: $3.82

  • 2 cups bleached all-purpose flour – $0.24
  • 3 Tablespoons granulated sugar – $0.09
  • 2 ½ teaspoon baking powder – $0.11
  • ½ teaspoon salt – $0.01
  • 1 ½ cup heavy cream – $2.54
  • 1 egg white – $0.25
  • White sparkling sugar – $0.58

NOTE: The recipe prices are calculated by using grocery store websites. The recipe cost is calculated by the amounts needed for the recipe. The actual cost of the recipe will vary depending on what ingredients you already have. I updated the pricing for this recipe in May 2023.

All of the ingredients needed to make this recipe.

How To Make Shortcake Biscuits

***For complete recipe instructions, see the recipe card and recipe video below.

  1. Preheat the oven to 450 degrees F. Spray a baking sheet with nonstick cooking spray.
  2. In a medium bowl, whisk together the flour, sugar, baking powder, and salt. 
  3. Stir in the heavy cream until a dough forms.
  4. Transfer the dough onto a floured surface and knead it into a smooth ball for about 30 seconds.
  5. Pat the dough into a 1 ¼-inch thick circle on a floured surface.
  6. Use a 2 ¾-inch (or 3-inch) biscuit cutter to cut out biscuits. Place them on the prepared baking sheet. Pat out any dough scraps and cut again.
  7. Brush the biscuit dough with egg white and sprinkle with white sparkling sugar or granulated sugar.
  8. Bake for 15 minutes, or until the biscuits turn golden brown.
  9. Transfer the biscuits to a wire rack to cool. Cut them in half and serve with whipped cream and berries.

A picture collage showing how to make this recipe.

Recipe Variations

  • For a more gourmet look, I used sparkling white sugar to top off the biscuits. I love the look of the large crystals on the biscuits. If you don’t have sparkling sugar, you can use granulated sugar.
  • The biscuits would be delicious and served with other in-season fruit, peaches, nectarines, and cherries.
  • To make chocolate shortcakes, replace ½ cup of flour with cocoa powder.
  • Add lemon zest and poppy seeds to your dough to infuse it with citrusy and nutty flavors to make lemon poppy seed shortcake biscuits.

Storage and Serving Tips

SERVE: Biscuits can be served warm or at room temperature.

STORE: The biscuits can be stored, covered, at room temperature for up to 2 days. Before serving, pop them in the microwave for 5-10 seconds to soften.

FREEZE: Wrap each cooled biscuit individually to prevent them from sticking together. You can use plastic wrap or aluminum foil for this step. Alternatively, you can place the biscuits in a freezer-safe resealable bag or airtight container. Freeze for 2-3 months.

DEFROST: Remove them from the freezer and let them thaw at room temperature.

Recipe FAQ

What’s the difference between shortcake and biscuit dough?

Shortcake dough is closer to a biscuit than regular cake due to its crumbly texture. Shortcake dough is slightly sweeter than biscuit dough. 

The finished Shortcake Biscuit recipe on a wooden cutting board.

More Desserts

A close up picture of three Shortcake Biscuits stacked on top of each other.
4.71 from 37 votes

Shortcake Biscuits

Recipe Cost $ $3.82
Serving Cost $ $0.64
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
6 people
This shortcake biscuit recipe makes the perfect vessel for berry shortcakes. The best part is they are made, start to finish, in just 25 minutes.

Equipment

  • measuring cups and spoons
  • mixing bowl
  • biscuit cutters
  • pastry brush
  • whisk
  • mixing spoon
  • baking sheet
  • wire rack

Ingredients
 
 

  • 2 cups all-purpose flour
  • 3 Tablespoons granulated sugar
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 ½ cup heavy cream
  • 1 large egg white slightly beaten
  • white sparkling sugar or granulated sugar for garnish

Instructions

PREP OVEN AND BAKING SHEET:

  • Adjust oven rack to upper-middle position and heat oven to 450°F.
  • Lightly spray a baking sheet with nonstick cooking spray.

MAKE BISCUIT DOUGH:

  • Whisk together the flour, sugar, baking powder, and salt in a medium bowl.
  • Stir in the heavy cream until a dough forms, about 30 seconds.
  • Empty the dough onto a floured surface and knead it into a smooth ball. This will take about 30 seconds.
  • On a floured surface, pat the dough into a 1 ¼-inch thick circle.

SHAPE BISCUITS:

  • Cut biscuits using a 2 ¾ inch (or 3-inch) biscuit cutter and place them on the prepared baking sheet.
  • Pat out dough scraps into a 1 ¼-inch thick circle and cut again.
  • Brush the biscuit dough with the egg white and sprinkle with white sparkling sugar or granulated sugar.

BAKE:

  • Bake for 15 minutes, or until the biscuits are golden brown.

COOL AND FINISH:

  • Transfer biscuits to a wire rack to cool.
  • Cut biscuits in half and serve with whipped cream and berries.

Video

Notes

  • To keep these biscuits tender, it’s crucial you do not over-mix the batter. Mix until the dough just comes together.

Nutrition

Serving: 1biscuit | Calories: 382kcal | Carbohydrates: 40g | Protein: 7g | Fat: 22g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 67mg | Sodium: 221mg | Potassium: 279mg | Fiber: 1g | Sugar: 8g | Vitamin A: 875IU | Vitamin C: 0.4mg | Calcium: 118mg | Iron: 2mg

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Recipe Rating




23 Comments

  1. 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!

  2. YUM … perfect for the strawberries in season right now. Got to make these!

  3. Great recipe! perfect cold winter afternoon tea in Australia right now 😀 Thank you for sharing.

  4. 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.

  5. Pinelopi Kyriazi says:

    I will replace the egg with a banana and will try them out.
    🙂

  6. Alina | Cooking Journey Blog says:

    These are perfect, topped with summer berries and some cream!

  7. 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.

  8. 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!

  9. This a really yummy easy shortcake biscuit recipe!

  10. 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

  11. 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.

  12. 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

  13. 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

  14. 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

  15. Annie Brooks says:

    Best ever ,tasty biscuit !

  16. Egg whites not included in recipe directions

    1. Alex, see step 4 of the directions. That’s where you use the egg white, it’s for brushing the biscuits.

  17. Lima Ekram says:

    So quick and easy – perfect for summer – cant wait to make these!

  18. Gina Abernathy says:

    These were fantastic! I topped my shortcakes with strawberries and whipped topping. So good!

  19. Kushigalu says:

    This shortcake biscuit looks gorgeous. Thanks a lot for sharing.

  20. Love this recipe! I always have an egg white leftover from cooking other meals, and this is just a wonderful way to use it up! Delicious! Cannot wait for those summer strawberries – it will taste simply divine!