Biscuits, Shortcake 

Easier than making scones. Cut into wedges, split, add fruit and cream, top with the sugary top piece. Still beautiful!

~To make two shortcakes which bake on one rack

Mix dry ingredients and cut in butter one recipe at a time in the food processor.

Put first mixing into bosch bowl with dough hook.
Prepare second recipe and put into the bosch bowl.  

4 eggs with
11 oz (1 1/3 c) milk (or milk mixture).

Add milk and eggs to the double recipe of flour-butter and mix with dough hook until moistened then just a few more turns.

Scrape into two pie dishes, brush and sprinkle, and bake.

-Quantities for 6 shortcakes serving 48-
12 c flour, use half white and half wheat
(about 3 lb flour).
1 1/2 lb butter
1 dozen eggs
1 qt milk (32 oz)
-Round shortcake serves 8-

Cut butter into 8 pieces and set in freezer.
1/2 c (1 stick) unsalted butter

Mix together in the food processor:
10 oz whole wheat pastry flour
1/2 t salt
2 t baking powder
1/4 c sugar

Process butter into the flour until butter  disappears with no chunks left. Transfer into large bowl.

Mix together:
2 eggs
2/3 c (6 oz) milk (May want to make a milk-yogurt mixture, or even add a little cream)

Mix milk mixture into butter-flour mixture with rubber scraper, just until all flour is moistened, (Can use the bosch mixer with dough hooks too.)

Spread into sprayed pie dish. Brush the top with milk or cream and sprinkle with sugar. This makes a crackly shiny treat atop your shortcake slices!

Bake at convection bake 375* for about 20-25 minutes until golden browned.

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