Dessert

Shortcake Biscuits (adapted from Smitten Kitchen) is for Dessert.

Shortcake Biscuits (adapted from Smitten Kitchen) takes several minutes to prepare.

Shortcake Biscuits (adapted from Smitten Kitchen) takes several minutes to cook.

Shortcake Biscuits (adapted from Smitten Kitchen) makes 12 servings.

The ingredients for Shortcake Biscuits (adapted from Smitten Kitchen) are:

Plain white flour (UK), 250 g (1 2/3 c)
Baking Powder, 15 grams (3.5 tsp)
Butter, unsalted, 80 grams (6 T)
Egg Yolk (hard boiled), 2
*Lemon Rind, 2 tsp
Milk, canned, evaporated, 2/3 cup
Granulated Sugar, 55 grams (3.5 T)
Plus a bit of milk and sugar for the glaze

Here is how you make Shortcake Biscuits (adapted from Smitten Kitchen):

Pulse the flour, sugar, baking powder, egg yolks, and chilled butter in a food processor until mixed to coarse crumbs.Add the evaporated milk and pulse until just mixed.Turn out onto a floured surface, gently knead a couple of times and pat into a circle about 2 cm high.Use a cutter or glass, cut out circles about 5 cm in width. Chill them for 20 minutes to 2 hours.Brush with a bit of milk and sprinkle with a bit of sugar.Bake in a medium to medium hot oven for 15 to 20 minutes.Serving Size: Makes 11-12 biscuits.Number of Servings: 12Recipe submitted by SparkPeople user FOSKED.

The nutritional information for Shortcake Biscuits (adapted from Smitten Kitchen) is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 166.5

• Total Fat: 7.5 g
• Cholesterol: 52.8 mg
• Sodium: 191.0 mg
• Total Carbs: 21.8 g
• Dietary Fiber: 0.5 g
• Protein: 3.6 g