These biscuits are the perfect middle ground between a classic biscuit and a traditional shortcake - perfect for strawberry shortcake. Swipe to make it!
WHY YOU'LL LOVE THIS RECIPE
These buttery shortcake biscuits come out tall, flaky, and sturdy enough to handle strawberries and whipped cream without losing that light, tender bite.
Add the flour, sugar, baking powder, and salt to a large bowl and whisk to combine.
STEP 1: MIX THE DRY INGREDIENTS
STEP 2: WORK IN THE COLD BUTTER
Scatter the cold cubed butter over the dry ingredients and toss to coat. Press and flatten the butter into the flour until the mixture resembles coarse breadcrumbs;
STEP 3: ADD THE HALF-AND-HALF
Pour in all of the cold half-and-half and gently mix with a silicone spatula until a cool, sticky dough forms.
STEP 4: FOLD FOR LAYERS
Turn the dough out onto a floured surface. Press the dough into a rectangle and fold top and bottom into the center. Rotate the dough. Repeat the folding process.
STEP 5: CUT THE BISCUITS AND CHILL
Cut out biscuits using a 2½-inch biscuit cutter. Arrange the biscuits on a parchment-lined baking sheet, spacing them about ½ inch apart. Refrigerate for 30 minutes.
STEP 6: BAKE AND SERVE
Preheat the oven to 425°F. Bake the biscuits for 10 to 12 minutes, until they are tall, fluffy, and golden brown on top. Serve warm with whipped cream and strawberries.
PRO TIPS
- Keep everything cold to create light and flaky layers
- Square the edges for a better rise and more evenly shaped biscuits
- Serve with jam, honey, or warm with butter
Want the full measurements, step-by-step instructions, and more tips? Click "learn more" or swipe up for the recipe.