Yields: about 8 3-inch shortcakes
Cook’s notes: This is a variation of cream biscuits, and like the biscuits is wide open to variations; try grinding a little mint, thyme, lemon thyme, rosemary, lemon verbena, cinnamon basil, or lemon or orange zest with the sugar in a food processor, or whisk in chocolate shavings to the dry ingredients, or add about 1/2 cup ground nuts. Adjust the sugar to your taste for sweet shortcakes. For strawberry shortcakes, about 1 1/2 pounds sliced berries works for this quantity of shortcakes.
3 cups all-purpose flour, preferably bleached
4 teaspoons baking powder
3/4 teaspoon coarse (kosher) salt
1/4 to 1/3 cup granulated sugar, to taste
1 teaspoon vanilla extract (optional)
1 3/4 cups heavy cream, or more as needed
Preheat oven to 425 degrees.
In a large bowl, whisk together flour, baking powder, salt and sugar. Pour in vanilla and cream and stir it in gently with a rubber spatula until dry ingredients are just moistened.
Turn the dough out onto a lightly floured surface and press it together with your hands, slowly adding more cream if needed to get dough to hold together. Roll or pat dough into a circle 3/4-inch thick. Cut into 3-inch rounds with a floured biscuit cutter or drinking glass; pull the cutter straight up each time — twisting it will make the biscuits rise lopsided. Place each shortcake slightly separated on a parchment paper-lined or lightly greased baking sheet.
Bake shortcakes for 15 minutes, or until lightly browned. Serve immediately, or transfer to a wire rack to cool. (They’ll split better if left to cool for a few minutes.)
