Shortcakes & Cobbler Topping Recipe

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Shortcake Cobbler Topping

Shortcakes & Cobbler Topping

Contributed by: Melinda

For Dairy Full version, you may substitute butter and cows milk, however the texture will be denser and the flavor won't be nice and nutty as with the soy products.

1 cup flour
2 tsp baking powder
1/4 tsp salt
1 Tbl sugar
5 Tbl cold soy margarine or unsalted butter
1/3 cup Plain (unflavored) soy milk (may not need all)

Mix dry ingredients thoroughly - sift together if you like
Add butter, mashing with a fork until crumbly. You can use a pastry blender or your fingertips
Add milk gradually. Start with about 3/4 of the milk and stir in with the fork
Knead with your hands, adding the remaining milk if needed to make a moist biscuit dough
Roll or press into about 1/2 inch thick slab - chill for about 20 minutes
Cut into pieces for shortcakes or to top cobbler
Brush top of pieces with melted butter and sprinkle with sugar before baking

This is slightly rich biscuit dough. Biscuit dough should be very moist but not too sticky.

Questions about this recipe?