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Shortcakes & Cobbler Topping

This is a very adaptable recipe. Soy margarine and milk give it a delightful nutty flavor. Any type of flour can be used. If using whole wheat, pastry flour is best. Spelt flour works but needs less moisture so start short on that. Plain white flour is fine as well.

What you need

  1. 1 cup flour; white, whole wheat pastry or spelt (or anything you are happy with)
  2. 2 tsp baking powder
  3. 1/4 tsp salt
  4. 1 Tbl sugar or 2 tsp agave syrup
  5. 4 - 5 Tbl cold unsalted butter or soy margarine
  6. 1/3 approximate cup cows milk or Plain (unflavored) soy milk

How to make it

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

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

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