No rolling pin needed
Four Berry Drop Biscuit Shortcakes
Four rough drop biscuits make a small dessert batch without a cutter or leftover dough scraps. Spoon berries into the split biscuits after they cool enough to handle.
- Makes
- 4 individual shortcakes
- Preparation
- About 15 minutes
- Cooking or chilling
- About 12 to 16 minutes, plus 10 minutes cooling
Get everything ready
Ingredients
4 individual shortcakes
What you need
Oven, metal baking tray, mixing bowl, fork and kitchen scale or measuring cups.
Time to cook
Method
Prepare berries and oven
Heat the oven to 425°F. Line a metal tray with baking parchment rated for that temperature. Cut large berries into bite size pieces. Toss the berries with 1 tablespoon sugar and the lemon juice. Refrigerate while making the biscuits.
Make a rough dough
Mix the flour, baking powder, salt and remaining 1 tablespoon sugar. Rub or cut in the cold butter until there are coarse crumbs with a few pea size pieces. Stir in the milk with a fork just until no dry flour remains. Do not knead.
Drop four biscuits
Divide the dough into four rough mounds on the tray, spaced several inches apart. Bake 12 to 16 minutes until the tops are golden and the centers look set when one biscuit is split. Cool at least 10 minutes.
Fill at serving
Split the biscuits and divide berries and juices among them. Add the optional whipped cream, about 2 tablespoons per shortcake. Serve soon after assembly.
Before you make it
Measure flour lightly
A packed cup can make a dry biscuit. Weigh 120 grams when possible, or spoon flour into the cup and level it without pressing.
Four is the full batch
The planner rounds to a complete four biscuit batch. For two diners, keep the unused biscuits separate from the berries and cream rather than assembling all four.
Cooking times and serving counts are estimates. The planner rounds up to complete batches. When you multiply a batch, use additional pans or cook in stages rather than crowding the food.
Choose the setup
Use a metal baking tray and keep cream and prepared berries cold until serving.
Serving and leftovers
Keep cold food at 40°F or below and hot food at 140°F or above. Refrigerate perishable food within 2 hours, or within 1 hour when the temperature is above 90°F. Reheat leftovers to 165°F. Use a food thermometer for meat rather than relying on color.
Cool leftovers promptly in shallow containers. Use or freeze refrigerated leftovers within 3 to 4 days. When a new dish uses previously cooked food, count from the oldest cooked component rather than starting the clock again.
USDA food handling guidance covers cooking temperatures, holding food, and refrigeration.
See USDA leftovers guidance for cooling, storage and reheating.