When it comes to quick and easy desserts, this one takes the cake (see what I did there?!). How quick and easy, you ask? Well, it takes about 30 seconds to make your dough – which, by the way, you do in a food processor. Yup, easy. And then 20 to 25 minutes to bake. Sounds like a quick and easy winner dessert (or, let’s face it – breakfast) to me!
Yield: 8 shortcakes
2 ¼ cup unbleached all-purpose flour
¼ cup plus 1 tablespoon granulated sugar, divided
2 teaspoons baking powder
¾ teaspoon kosher salt
8 tablespoons cold, unsalted butter, cut into small pieces
¾ cup buttermilk
1 whole egg
Grapeseed oil, for greasing measuring cup
Place an oven rack on the middle position and preheat the oven to 425 degrees Fahrenheit.
Place flour, ¼ cup sugar, baking powder and salt in a food processor and pulse to combine.
Add butter and pulse until dough resembles coarse meal.
Whisk together buttermilk and egg in a small bowl. Turn on food processor and stream into dry ingredients. (Set bowl aside – do not wash yet!) Let food processor run for approximately 20 to 30 seconds. A dough ball will form and it should get whipped around the food processor, kneading the dough.
Measure dough into a greased 1/3 measuring cup and drop dough on a parchment lined sheet pan.
Remember that small bowl that you whisked the egg and buttermilk in? Brush the tops of the shortcakes with any remaining liquid left in the bowl and then evenly top biscuits with the remaining tablespoon of sugar.
Bake for 15-20 minutes until shortcake is golden brown on top. Remove from oven and transfer to a wire rack to cool before eating.