Jerrys Sour Cream Shortcake Biscuits Recipes

STRAWBERRY SHORTCAKE WITH SOUR CREAM BISCUITS

Steps:

• Preheat oven to 450 and dust a large baking sheet with flour or use parchment paper.
• Combine sliced strawberries with sugar and let stand for 1 hour.
• Whip cream with a small amount of sugar (to your liking) and refrigerate.
• Make the biscuits by combining the flour, sugar, baking powder, baking soda and salt.
• Cut cold butter into the dry ingredients.
• Beat egg lightly and combine with the sour cream.
• Blend together briefly with a fork, form into a ball and place on floured counter.
• Roll dough out to about 3/4 inch thickness and cut about ten 2 1/2 inch biscuits.
• Place on baking sheet, brush tops with cream and sprinkle on sugar.
• Bake for 15 minutes, until well risen and golden brown.
• You will need 6 biscuits for the recipe.
• Split the warm biscuits and on the bottom half place 1/4 cup strawberries. Add the top and cover with whipped cream. You may garnish with a whole strawberry.

JERRY'S APPLE, ROSEMARY, AND CARAMEL SHORTCAKES

Steps:

• Preheat oven to 375 degrees. Scoop out cores of apples with a melon baller. Use the same tool to remove blossom scars at bottoms of apple halves and any skin remaining at stem ends.
• Place sugar in a 10-inch ovenproof skillet over medium heat. When sugar begins to melt, stir with a wooden spoon. It will form big lumps at first, but keep cooking and stirring until all the sugar is dissolved and forms a light-amber syrup. As soon as it reaches this stage, remove from heat, and add butter to prevent caramel from overcooking. Stir until butter is melted and incorporated. Arrange apples cut side up on top of caramel, and tuck rosemary sprigs between them. Place skillet in oven, and bake for 15 minutes. Using tongs, turn apples over; bake until apples are softened, about 15 minutes more.
• Using a serrated knife, cut shortcakes in half horizontally. Place the bottom half of each shortcake cut side up on a large dessert plate. With a small spatula, lift the hot caramelized apple halves from syrup, and place each one cut side down on a shortcake bottom. Remove and discard rosemary. Return skillet with caramel to stovetop, and bring it to a simmer over medium heat. Gradually whisk in cream. When sauce is smooth, remove from heat.
• Top each apple half with a scoop of ice cream. Drizzle the caramel sauce over the top of each dessert, letting it drip onto the plate. Place the shortcake tops over each. Serve immediately.

STRAWBERRY SHORTCAKE

Steps:

• Preheat oven to 425°F. Line a cookie sheet with parchment paper or a silpat baking mat.
• Whisk flour, baking powder, salt and sugar in a large bowl.
• Add the heavy whipping cream and stir with a wooden spoon or spatula until the dough comes together. It should become a thick dough and if needed, use your hands to finish working it together.
• Using two spoons, scoop out and drop biscuits on prepared cookie sheets. Depending on size, you'll get about 8 biscuits, unless you want them smaller.
• Bake for about 14-16 minutes, or until the tops and bottoms are golden brown and the biscuits are cooked through. I recommend rotating the pan halfway though baking for even cooking. Cool biscuits before serving.
• While the biscuits are baking (or about 30 minutes before serving shortcakes), place the strawberries in a medium sized bowl and toss with sugar and lemon juice. The berries will become juicy as they sit.
• For serving: cut each biscuit in half. Top bottom with some berries and some fresh whipped cream or whipped topping. Place the top of the biscuit back on top and serve.

SOUR-CREAM SHORTCAKES WITH FRESH BERRIES

Steps:

• Preheat an oven to 425 degrees F (220 degrees C). Lightly grease a baking sheet. Set aside.
• To make the shortcakes, in a bowl, stir together the flour, sugar, baking powder, baking soda and salt. Using 2 knives or a pastry blender, cut in the butter until the mixture resembles coarse meal. Stir in the sour cream and egg until moistened. Turn the dough out onto a lightly floured work surface and pat into a rough circle (the dough will be sticky). Working with about one-sixth of the dough at a time, shape into rough balls and place about 1 inch (2.5 centimeters) apart on the prepared baking sheet. Bake until golden brown, about 18 minutes.
• Meanwhile, prepare the berries: if using strawberries, slice them. In a bowl, combine the fruit with sugar to taste. Stir, then let stand until ready to use.
• Remove the shortcakes from the oven and let cool on the baking sheet on a rack. In a bowl, whip the cream with the vanilla until it holds soft peaks. To serve, split each pancake in half horizontally with your fingers and place a bottom half on each of 6 individual plates. Top generously with the sugared berries and whipped cream. Replace the top half and serve.

JERRY'S SOUR CREAM SHORTCAKE BISCUITS

Steps:

• Preheat oven to 425 degrees. Line a baking sheet with a Silpat baking mat or a piece of parchment paper. In a medium bowl, sift together flour, baking powder, baking soda, and salt. Stir in 1/4 cup sugar. Cut in the butter using a pastry blender or two knives until the mixture resembles coarse meal. Stir in sour cream and milk. Scoop the dough into six high mounds evenly spaced on the prepared baking sheet. Sprinkle with remaining 2 tablespoons sugar. Bake until lightly browned, about 15 minutes. Transfer the biscuits to a rack to cool slightly before splitting.

ORANGE AND SOUR-CREAM DROP SHORTCAKES WITH ASSORTED BERRIES

Steps:

• In a bowl with a potato masher mash 2 cups blackberries with 1/3 cup granulated sugar and stir in remaining blackberries. In 2 more bowls mash separately raspberries and blueberries with remaining granulated sugar in same manner. Let berries stand at room temperature 4 hours. Berry mixtures may be made 1 day ahead and chilled, covered. Bring berries to room temperature before serving.
• Make shortcakes:
• Preheat oven to 425°F. and lightly butter 2 baking sheets. In a large bowl whisk together flour, granulated sugar, baking powder, baking soda, and salt and blend in butter until mixture resembles coarse meal. In a small bowl whisk together zest, sour cream, and milk and add to flour mixture. Stir mixture until it just forms a soft and sticky dough and drop into 12 mounds at 1-inch intervals onto prepared baking sheets. Pat dough to 1/2-inch thickness and bake 12 to 15 minutes, or until pale golden. Transfer shortcakes to a rack and cool. Shortcakes may be made 4 hours ahead and kept in airtight containers.
• In a large bowl beat cream with confectioners' sugar until it holds soft peaks. Whipped cream may be made 1 hour ahead and chilled in a cheesecloth-lined large sieve set over a bowl, its surface covered with plastic wrap. Whisk cream lightly before serving.
• Split shortcakes horizontally with a fork and serve with berries and whipped cream.