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In the summer time, we make these to use up the leftover fresh fruit we have around. Some suggestions for fruit would be: raspberries, blackberries, peaches, strawberries, blueberries, and Chocolate Gravy. They are also great for breakfast with butter and fresh Jam!

Makes 1 dozen


  • 2 cups self-rising flour, I prefer King Arthur but my grandmother always used White Lily
  • ½ teaspoon salt
  • 1 tablespoon baking powder
  • ½ cup sugar, 2 teaspoons reserved
  • 5 tablespoons Crisco, I prefer the plain verses the butter flavored
  • ½ to ¾ cup cultured buttermilk


  • Sift together three times the flour, salt, baking powder, and sugar. Cut in the Crisco with a pastry blender or your fingertips. When the dry flour mixture resembles crumbs or small peas, start adding the buttermilk. Mix with a wooden spoon for 12 strokes. Turn the dough mixture out onto a floured board. Knead for 6 turns. Cover the dough with a tea towel and let rest 15 minutes.
  • In the meanwhile, preheat your oven to 450 degrees. Spray a light colored baking sheet with oil. The dark baking sheets make the bottoms of these shortcakes dark brown. Pat the dough out into ½-inch thick dough. Cut with 3-inch biscuit cutter, or other sharp edges cutter. Cut straight down, trying not to twist the cutter as you cut. This will allow the shortcakes to rise high. Place the shortcakes onto the prepared pan about 1-inch apart. Brush the tops with buttermilk if desired and sprinkle with the remaining sugar.
  • Bake at 450 degrees, for 11-13 minutes. The tops should be light brown. Remove from the oven and let cool on a wire rack. Serve with your favorite toppings

Categories: Breakfast 
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