Felice Friese wrote:
> Having just finished a strawberry shortcake with Beard's biscuits, it
> occurred to me that anyone who eats shortcake should have this (his
> ingredients, my processor version):
>
> JAMES BEARD SHORTCAKE
>
> 2 cups flour
> 3 tablespoons sugar
> 2 1/2 teaspoons baking powder
> 1 teaspoon salt
> 3 ounces chilled unsalted butter
> 3/4 cup heavy cream
> 1/2 tablespoon cooled melted butter
>
> In processor, blend flour, sugar, baking powder and salt. Add butter, cut
> into small pieces, and pulse briefly to blend. Add cream and process until a
> soft dough ball is formed. Knead for a minute or so on a lightly floured
> board. Divide into 4 rounds and brush each with melted butter. Place on
> greased baking sheet. Bake 12-15 minutes at 435 or until biscuits are firm
> to touch and golden brown.
>
> My note: Of course, you're going to macerate the cut-up berries (I use a
> pastry blender) with some superfine sugar, and top the
> mess with whipped cream with a bit of sugar and vanilla.
>
> What? You wanna live forever?
>
> Felice
>
>
Seconded. I always turn to James Beard when I am making
shortcakes!

--
Jean B.