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Shortcakes
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whipped cream. Garnish with whole berry and a sprinkle of nutmeg. Makes 12 servings.
Regardless of your favorite type of shortcake, here are a few variations that may tempt your appetite.
Buttermilk Shortcakes
2 cups all-purpose flour
1/4 cup sugar
1 Tbsp. baking powder
1 tsp. soda
1/4 tsp. salt
1/2 cup butter or margarine
1/2 cup buttermilk
1 tsp. grated lemon peel
2 eggs
In mixing bowl, combine flour, sugar, baking powder, soda and salt. Cut in butter until mixture resembles coarse corn meal. In small bowl, with fork, blend buttermilk, lemon peel, 1 whole egg and 1 egg yolk. Stir into flour mixture to make a soft lough. Divide dough into 6 equal [jortions. Pat each into 3-in. circle on floured surface. Place on greased baking sheet. Beat remaining egg white and brush generously with additional over dough rounds. Sprinkle generously with additional sugar. Bake at 450 degrees for 10 to 12 minutes or until golden. Remove from pan and cool on rack. Slice each shortcake in half with sharp knife. Fill and garnish with berries and whipped cream.
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