Pull off pieces of dough and roll between the flats of your hands to make balls (about the size of ping-ping balls). Refrigerate for one hour.Īdd the remaining sugar to the dough and give it a good mix. Add the egg and rosewater and mix to form a dough. Pour the melted butter and molasses over the semolina mix and mix well, until it resembles breadcrumbs. Melt the butter in a saucepan with the pomegranate molasses. Put the semolina, polenta, flour, baking powder, salt, fennel seeds and two-thirds of the sugar in a large bowl. Cover the biscuits with a lid or with plastic wrap, then place in the freezer for several hours until completely frozen. Place the biscuits on a sheet pan very close together, but not touching (otherwise they will freeze stuck together). These are best eaten on the day, but will keep well for up to five days in an airtight container.ġ heaped tsp fennel seeds, toasted and groundĥ0g sesame seeds, to roll the biscuits in Cut the biscuits into your desired shape, or if making drop biscuits, scoop the dough out into pieces. This was a fully sensual experience: we roasted, toasted and ground the fennel seeds sniffed and identified the rosewater and tasted the difference between fresh pomegranate arils and the sour, lip-smacking delight of the molasses. Bake until golden brown, 12 to 14 minutes (see note).Once rested in the fridge, the dough is sturdy enough to use as play-dough. Brush with buttermilk and sprinkle with granulated sugar. For square shortcakes, pat the dough to a 3/4" thick rectangle and cut the dough into 12 squares. Gently knead together the scraps to cut remaining biscuits. Use your hands to pat dough to 3/4" thick.You don't want to knock all the air out of the dough. This is a very wet dough so keep your hands well floured and use a light touch while kneading. Turn the dough out onto a well floured surface and lightly knead about 5-10 times to bring the dough together. Toss the mixture with a spoon or spatula until it begins for form a dough. Use your fingers to work the butter into the flour until the pieces are no larger than a pea.Whisk together the flours, salt, baking powder and sugar.Line a 1/2 sheet pan with parchment paper or a silicone baking mat. I could tell right away that the dough was too wet (see the left-hand photos below). Sooo, the coated flour couldn’t absorb the buttermilk & eggs. The butter completely mixed into, and coated, the flour. Because the butter was softened, it broke down instead of staying in little lumps. I mixed the dough first thing in the morning. I tossed the dry ingredients together, cut up the butter, sprinkled it over the mix, covered the bowl, and left it at room temperature overnight. Here’s how I screwed it up.īecause I had several desserts to make for a family event and had to get them all photographed before leaving the house, I decided to get a head-start on the shortcake biscuits the night before. Once again, because I was a bit impatient, and maybe I was trying to be too efficient, I didn’t follow my own directions. Mistakes I made when making Shortcake Biscuits and how you can avoid them. Flaky layers won’t absorb the juice as well as a more open crumb will. I don’t fold the dough as I do for my regular biscuits.The eggs give the biscuits a more cakey texture. I used more baking powder for a lighter crumb (to absorb the fruit juices!).I added a little extra sugar to this recipe to sweeten the biscuits a bit.
#HOW TO MAKE BAKING POWDER BISCUITS AHEAD HOW TO#
You’re welcome! How to make perfect Shortcake biscuits: Here’s how I adapted my flaky biscuit recipe into a shortcake biscuit recipe.īut wait, before we go any further, for you chocoholics I’ve created a recipe for Chocolate Shortcakes with Chocolate Chips. Those biscuits are wonderful, but they’re more savory than sweet and more flaky than cakey.įor a shortcake dessert I want a biscuit that is a little sweeter and a little lighter. When making Strawberry Shortcakes I don’t want to use my regular Buttermilk Biscuit recipe for the base. So, in “short” (pun intended), a shortcake is more biscuit than cake. Shortbread cookies and shortcrust pastry are two other “short” doughs. The “short” refers to a specific type of dough where the fat is cut into the flour to create a pastry that is that is more crumbly than stretchy. Even though the name “shortcake” implies that this dessert would be cake-based, it’s the “short” in the name they tells you that the classic recipe is a biscuit-based dessert.
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