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From Lynne Wilson

Preheat oven to 450ºF


2 cups flour
2 Tbsp. sugar
3 ½ tsp. baking powder
1 tsp. salt
3 Tbsp. butter, softened
3 Tbsp. solid vegetable shortening
⅔ cup milk
1 tsp. butter, softened


Sift the flour, sugar, baking powder, and salt together twice. Cut the 3 Tbsp. butter and shortening into the flour mixture with a pastry blender or two knives until it resembles coarse cornmeal. Stir the milk into the flour and shortening mixture with a fork.

Turn the dough onto a floured surface and knead it a few times until smooth. Divide the dough in half and pat one half into the greased pan (or roll with a rolling pin to fit the pan).

Spread the tsp. of butter over this layer (so it layers will split easily). Pat the second layer over the first (or roll to fit). Bake at 450ºF for about 20 minutes or until browned and baked between the layers.

The shortcake can also be baked as biscuits for individual servings.