Pot pie tops
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Sifted allpurpose unbleached flour |
| 1 | tablespoon | Granulated sugar |
| 1½ | teaspoon | Baking powder |
| ½ | teaspoon | Salt |
| ½ | cup | Buttermilk |
| ¼ | cup | Heavy cream |
| 5 | tablespoons | Cold unsalted butter, chopped small |
| 1 | tablespoon | Melted butter |
Directions
In the bowl of a mixer fitted with a paddle, combine the flour, sugar, baking powder, and salt. After the dry ingredients are thoroughly blended, add the buttermilk, cream and combine. Add the cold b utter in rapid succession, combining only briefly, to leave the mixture as mealy as possible.
Scrape this lumpy dough onto a lightly floured board and flatten gently with a rolling pin into a rectangle shape approximately 1-inch thick. Cut into 4 or 6 equal rounds. Brush a cookie sheet lightl y with melted butter, place the rounds on the sheet and place the cookie sheet into the refrigerator to rest for 20 minutes, while you preheat the oven to 375 degrees. Bake the chilled shortcakes for 20 to 25 minutes, or until they are nicely browned.
Recipe by: Michael Lomonaco
Posted to MC-Recipe Digest V1 #505 by "Master Harper Gaellon" <gaellon@...> on Mar 8, 1997.