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Rich Biscuit Shortcakes

Categories: Biscuits & Scones

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A little spin on the average shortcake recipe. This collaborates the traditional recipe but with our very own Clabber Girl touch.


  • 2 c. all-purpose flour
  • 2 1/2 tsp. Clabber Girl Baking Powder
  • 2 tbsp. sugar
  • 1/2 tsp. salt
  • 1 lg. eggs well beaten
  • 1/2 c. shortening
  • 6 c. fresh fruit sliced
  • 1/2 c. milk


Preheat oven to 425 degrees F.; Stir together flour, Clabber Girl Baking Powder, salt and sugar. Cut in shortening until mixture resembles fine corn meal. Add egg and milk to dry ingredients and stir lightly with a fork only until flour is blended in. Turn onto lightly floured board. Knead gently about 10 strokes. Roll 3/4-inch thick. Cut with 2 1/2 to 3-inch cutter. Place on lightly greased baking sheet. Bake 12 minutes. Split white warm and spread one half with softened butter or margarine. Use about 1/2-3/4 cup sliced or crushed fruit or berries, sweetened to taste for each serving. Put fruit between halves and on top of biscuits. Serve plain or with whipped cream.