It’s not a classic shortcake, but it’s so delicious you’ll probably eat it every night.
It’s a bit of a challenge to make your own, but once you’ve mastered it, it’s easy to make this recipe.
First, you’ll need flour.
You’ll want to make sure that you have the right type of flour, such as white, brown, or whole wheat.
Next, you need some water to dissolve the flour.
Lastly, you want to mix the flour and water together in a mixing bowl.
You can use a spoon or a whisk to do this.
I like to use a hand mixer.
You should have all of the ingredients ready to go when you’re ready to make the biscuit.
For a basic shortcake you’ll want 1 cup of flour and 1 cup water.
You want to add more flour as needed to get a consistency that’s more like a cake batter.
Make sure you add 1/4 cup of each flour to the flour mixture, and add more water if you need to add flour to make it thicker.
Once you’ve made the dough, it will be a bit sticky and gooey.
This is OK.
I’ve used a rubber spatula to make shortcakes before, and they didn’t go so well.
Just wait until the dough is smooth.
Next you’ll roll the dough into balls.
You may need to take the dough out of the bowl, and fold it into a ball, if it doesn’t come together.
I found this method to be easier to do than rolling the dough by hand, which is why you don’t need a rolling pin.
You can then roll the ball of dough around the counter.
It’s a little easier than rolling by hand.
Once the dough has been rolled around, it should come together easily.
You now want to place the dough on a baking sheet lined with parchment paper.
If you’ve had trouble, you can use your fingers to press the dough down.
Then, place the baking sheet in the oven and bake for 25 minutes.
Once it’s done, you should see a nice brown, crispy, and golden crust on the outside.
If it’s still sticky, let it cool on a rack before eating.