Berry Shortcake

Published on June 24, 2011

Author: Butte Creek Mill

Serves: 6 cakes

Makes a rich, sweet biscuit-type shortcake.

Berry Shortcake Recipe,oatmeal, steel cut, pancake recipe, oats gluten free bread, wheat flour, flourIngredients

  • 2 Tablespoons lightly browned butter
  • 2 Tablespoons oil
  • 1 egg
  • 1/2 Cup sour cream
  • 2 Cups Butte Creek Mill Muffins! Muffins! Mix
  • 1/2 teaspoon baking soda
  • berries
  • sugar to taste

Instructions

  1. Lightly brown butter in a pan and remove the foam, add the oil.
  2. Combine egg, sour cream, combine with Muffins! Muffins! mix and baking soda.
  3. Gently stir into a pan with the butter mixture until moistened. Turn out onto lightly floured wax paper and gently knead (by folding over six times) to form a ball.
  4. Pat out to 3/4 inch thick and cut with 2-3/4 inch round cutter.
  5. Bake at 400 degrees for 14 minutes until lightly brown.
  6. Mix Berries and Sugar to taste, let macerate at least 30 minutes.
  7. Cut cakes in half and layer Berries on top of each layer.