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The Homemade Shortcake Biscuits topped with strawberries and whipped cream

Homemade Shortcake Biscuits

  • Author: Marie Bostwick


  • 2 ¾ cups flour, plus more for rolling out dough
  • ¼ cup sugar, plus more for sprinkling
  • 1 T baking powder
  • ¾ tsp baking soda
  • 1 tsp salt
  • ¾ cup very cold, unsalted butter, cut into small pieces
  • 1 cup whole milk
  • 1 tsp lemon juice
  • 1 T heavy cream (can substitute melted butter)


  1. Preheat oven to 400.
  2. Place flour, sugar, baking powder, baking soda, and salt into a medium sized mixing bowl. Whisk dry ingredients together.
  3. Using a food processor, pastry cutter, or two knives cutting crosswise, cut cold butter in flour mixture until the butter pieces are the size of small pebbles and mixture resembles coarse sand.
  4. Pour milk and lemon juice into a small bowl and stir together. Pour milk and lemon juice mixture into dry ingredients and stir with wooden spoon or spatula until all the ingredients just come together into a sticky dough.
  5. Turn the dough out onto a floured surface. Flour your hands, gather the dough into a ball, and press into a rectangle, about 1 inch thick. Flour the top the dough and fold in half. Sprinkle more flour over the dough and roll into a rectangle again. Repeat the folding and rolling three more times, until the dough is dryer and stops sticking to the surface.
  6. Use a sharp knife to cut the dough into 8 squares. Transfer the shortcake biscuits onto a lightly greased baking sheet. Brush the tops of the biscuits with cream or melted butter and sprinkle with sugar.
  7. Place baking pan into preheated oven and bake for 20 to 24 minutes, until the shortcake tops are golden brown.
  8. Remove shortcake biscuits from the oven, cool thoroughly on a baking rack. Cut shortcakes in half and serve with berries or fruit mixed with a little sugar and whipped cream.