Short Cake
Ingredients
Directions
Prepare
Prepare the dough for hot biscuits, adding 2 tablespoons of lard to make it richer.
Roll the dough out quite thin.
Cut the rolled dough into shapes.
Assemble and bake
Spread melted butter on one piece and place another on top.
Bake until golden; the layers will separate easily.
If desired, add prepared fruit between the layers.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Lard
- Adds richness and tenderness to the biscuit dough, softening its texture.
- Melted butter
- Separates the baked layers and adds richness and flavor.
The step that matters
Roll the dough out quite thin. Thin dough bakes up with separate, flaky layers rather than a dense, solid piece. Rolling evenly also helps it bake at a uniform rate, so the layers cook through and brown together.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
More shortcake recipes
You might also like
White Cake431 recipes
Pound Cake373 recipes
Orange Bundt Cake349 recipes
Spice Cake344 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.