Mom's Shortcake
Yield
1 dozenPrep
20 minCook
20 minReady
45 minLow Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
all-purpose flour
|
|
| ⅔ | cup |
sugar
|
|
| 1 | teaspoon |
salt
|
|
| 3 | teaspoons |
baking powder
|
|
| 1 | cup |
vegetable shortening
|
*
|
| ½ | cup |
milk
|
|
| 1 | x |
butter
melted |
*
|
| 1 | x |
strawberries
for serving |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
all-purpose flour
|
|
| 158 | ml |
sugar
|
|
| 5 | ml |
salt
|
|
| 15 | ml |
baking powder
|
|
| 237 | ml |
vegetable shortening
|
*
|
| 118 | ml |
milk
|
|
| 1 | x |
butter
melted |
*
|
| 1 | x |
strawberries
for serving |
*
|
Directions
Mix flour, sugar, salt and baking powder.
Cut in 1 cup shortening or so until texture is like ½ cornmeal, ½ pea.
Add milk gradually until well-moistened (might need more, up to ¾ cup, depending on humidity).
Gather into a ball (will look like not enough liquid); loose flour will disappear into it.
Pat about ¾ inch thick onto wax paper sprayed with Pam.
Drizzle top with melted butter; spread over dough.
Fold dough in half cross-ways; cut into diamonds and place cakes on greased, foil-lined baking pan or cookie sheet.
Bake at 450℉ (230℃). about 15 to 20 minutes.
