How to Make Shortcakes

Easy-does-it mixing

Cut the shortening into the dry ingredients until the mixture looks like fine crumbs. Use a pastry blender or crisscross two knives.
Stir the milk into the flour mixture just until a soft dough forms. Easy does it! Over mixing will toughen dough.

Place the dough on a lightly floured surface. Gently roll the dough to coat it with four to prevent sticking.
Fold the dough in half toward you. With the heels of your hands, press and push the dough away from you in a quick, short, rocking motion. Move the dough a quarter turn and repeat.
Lightly does it. Too much kneading will make dry, tough shortcakes.

If you're using a recipe that doesn't require kneading, just drop dough by spoonfuls; baked shortcakes will have a rougher, rounded top.
Roll or pat the dough until about 1/2 inch thick for even baking. For the same thickness every time, roll dough between two 1/2-inch-thick wooden dowels.
Dip a 3-inch round cutter into flour before cutting the dough. Cut the shortcakes as close together as possible. Lightly press the scraps of dough together and roll or pat then cut.
No cutters? Use the end of an open 1-pound can, or cut dough with a knife into 3-inch squares.
For a large shortcake to be cut after baking, pat the dough (made with 2 cups flour) into a 9-inch round or 8-inch square baking pan.

Place oven rack in the center position for the best heat circulation.
Use an ungreased shiny cookie sheet. A dark, cookie sheet can make shortcakes have dark brown bottoms. Reduce the oven temperature 25° if using a dark cookie sheet.
For shortcakes with soft sides, place cut dough with sides touching on cookie sheet.

Mix one of the following into the dough:

Use a 3-inch star, heart or scalloped-edge cookie cutter.

Before baking, sprinkle shortcakes with:

After baking, drizzle shortcake with: