Shortcake Biscuits | CUESA

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Returns March 17, 2022

Shortcake Biscuits


Kathleen Stewart, Downtown Bakery & Creamery

Serves 12


1 batch multi-purpose baking mix (see below for recipe)
1 large egg
1 ¼ cups heavy cream, plus a bit more for brushing
1 tablespoon sugar, plus a bit more for sprinkling
1 teaspoon vanilla extract

For the multi-purpose baking mix
13 ½ ounces (3 cups) All purpose flour
1 tablespoon sugar
1 tablespoon baking powder
1 tablespoon baking soda
1 teaspoon salt
6 ounce unsalted butter, cold & cut into small pieces


  1. Preheat the oven to 375°.

  2. Put the Baking Mix in a mixing bowl. In a separate bowl, combine the egg and cream with a fork. Add the sugar and stir. Make a shallow well in the Baking Mix. Pour the wet ingredients into the well. With as few strokes as possible, stir until the ingredients are just combined. It should be loose, but if it does not hold together add more cream, a little at a time.
  3. Generously flour your workspace. Turn the dough out on to it. The dough will be shaggy and very soft. Scrape any remaining bits from the bowl onto the mound of dough. Flour your hands. Shape the mixture into a very loose rectangle with the short side nearest you.
  4. Using a pastry cutter, a bench knife, or a spatula to help lift the ragged dough, fold the bottom third over the center third. Next, fold the top third over the center. This is just like folding a business letter. Pat down to shape another rectangle. Turn it so that the short side is nearest you and repeat the folding. Pat down until the dough is about ¾-inch thick for short cakes.
  5. Cut the dough into shapes you want–squares or circles. Set the shaped pieces on a baking sheet lined with parchment or wax paper. Brush with cream and sprinkle with sugar. Bake until the tops have started to brown and the bottoms are golden, 20-22 minutes. While still slightly warm, split the biscuits and fill with your favorite fruit filing. Top with whipped cream.

For the multi-purpose baking mix

  1. In a large bowl, stir together the flour, sugar, baking powder, baking soda, and the salt. Cut or massage the cold butter into the flour with a fork, a pastry cutter, or your fingers until the mix looks like cornmeal. The biggest pieces of butter are gravel sized. (You can also do this in a food processor; just be sure not to over mix.)

  2. Proceed with the shortcake recipe, or freeze until the mix is ready to use.


  • You can make two, three, up to twelve times this recipe and it will work perfectly. The mix must be stored in the refrigerator in an airtight container.

  • Frozen mix should sit at room temperature until the butter is pliable, about 5 minutes.



CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »