Sweet Short Biscuits for Shortbread

These sweet biscuits split the difference between a standard buttermilk biscuit and a shortcake. Two tablespoons of sugar in the dough add just enough sweetness to make them work as a base for strawberry shortcake or any fruit-and-cream dessert, while still being mild enough to serve alongside a savory meal.

The technique is old-school and hands-on. Shortening gets worked into the sifted dry ingredients with your fingertips until the mixture is crumbly, then buttermilk brings it together into a semi-stiff dough. Patting the dough out by hand (rather than rolling with a pin) is the preferred method here, and for good reason. A rolling pin compresses the layers and pushes out air. Patting preserves those pockets of shortening that puff up in the oven and create flaky layers.

Knead just until smooth. Every extra fold toughens the biscuit. You want to stop the moment the dough holds together without cracking.

Pro Tips

• Keep everything cold. Cold shortening and cold buttermilk create steam pockets during baking, which is what makes biscuits rise and flake.
• Pat to exactly ½ inch thick. Thinner and they’ll be crisp crackers. Thicker and the centers stay doughy.
• Don’t twist the cutter. Press straight down and lift straight up. Twisting seals the edges and prevents the biscuit from rising evenly.
• Add more flour gradually if the dough is too sticky. Better to start with less and add than to overdo it from the start.

Variations

• Strawberry shortcake base: Split these warm, pile on macerated strawberries and whipped cream.
• Cinnamon sweet biscuits: Add 1 teaspoon ground cinnamon to the dry ingredients and brush the tops with melted butter and cinnamon sugar before baking.