shortcake biscuit crust
- Categories
- Cakes
- Yield
- 12 Servings
| Measure | Ingredient |
|---|---|
| 2½ cup | Cake flour, sifted |
| 5 teaspoons | Baking powder |
| ½ teaspoon | Salt |
| 4 tablespoons | Shortening |
| ⅔ cup | Milk |
Mix and sift together the flour, baking powder and salt, and cut in the shortening; use the milk cautiously in mixing the dry ingredients to a soft dough. Spread the dough in two well-greased layer-cake pans. Bake in a 400 F. oven about fifteen minutes. Spread the crusts with creamed butter, and finish with sugared berries between and above the crusts. Blackberries, raspberries, sliced fresh or canned peaches and apricots make choice shortcakes.
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