Makes 8 large triangles or 16 squares
The season for these sugar-crusted biscuits has only just begun. Start by styling them as strawberry shortcake, then swap in stone fruits and other berries as the summer progresses.
3 cups flour
2¾ teaspoons baking powder
½ teaspoon salt
? cup sugar
½ cup plus 2 tablespoons (1 stick plus 2 tablespoons) cold unsalted butter, cut into teaspoon-size chunks
1 cup heavy cream
1 egg yolk
2 teaspoons vanilla extract
Extra flour (for sprinkling)
2 tablespoons unsalted butter, melted and cooled (for brushing)
Extra sugar (for sprinkling)
1. Set the oven at 375 degrees. Line a large baking sheet with parchment paper.
2. In a bowl, whisk the flour, baking powder, salt, and sugar to blend them.
3. Scatter the cold butter over the flour mixture. Using a pastry blender or 2 blunt knives, cut the butter into the flour until it is reduced to pearl-size bits. With your fingertips, crumble the mixture for a minute or two to reduce the butter to smaller pieces.
4. In a small bowl, whisk the cream, egg yolk, and vanilla. Pour the cream mixture into the flour mixture. With a rubber spatula, stir until the mixture starts to come together. With your hands, work it in the bowl until the dough comes together, compressing it as you go.
5. To shape triangles: Divide the dough into 2 pieces. On a lightly floured counter, form 2 balls, 4½ to 5 inches in diameter. Brush the tops with melted butter. Use a sharp, flat knife to cut each into quarters to make 8 triangles. Transfer to the baking sheet, placing them 3 inches apart. Sprinkle generously with sugar.
6. To shape squares: On a lightly floured counter, press the dough into a 9-inch square. Cut it into quarters, then cut each quarter into 4 pieces to make 16 squares. Transfer to the baking sheet. Brush with melted butter and sprinkle generously with sugar.
7. Bake the triangles for 30 to 35 minutes, the squares for 25 minutes, or until they are golden and firm to the touch. Slide the parchment paper onto a wire rack to cool completely. Serve with fresh fruit and cream or yogurt. Lisa Yockelson
Lisa Yockelson can be reached at Bakinggirlauthor@gmail.com.
