Description

Experience the authentic taste of the South with this tender, buttery shortcake featuring a hint of warm nutmeg. Designed to perfectly absorb fresh berry juices, this recipe yields a golden, crisp crust and a soft, steaming crumb that defines summer comfort.

Ingredients

2 cups all-purpose flour
1/2 cup white sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 cup cold butter, cubed
2/3 cup milk
1 large egg

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Instructions

Preheat your oven to 450°F (230°C) and generously grease an 8-inch baking pan with butter or cooking spray.
In a large bowl, sift together the flour, sugar, baking powder, salt, and nutmeg until evenly combined.
Add the cold, cubed butter to the dry ingredients and use a pastry blender or two knives to cut it in until the mixture resembles coarse crumbs with pea-sized bits of butter.
In a separate small bowl, beat the milk and egg together, then pour into the flour mixture and stir gently until just blended.
Spread the batter evenly into the prepared pan and bake for 15 minutes or until the top is deep golden brown; cool in the pan for 10 minutes before transferring to a wire rack.

Notes

For the fluffiest results, keep your butter as cold as possible until the moment it hits the oven, and be careful not to over-stir the batter once the wet and dry ingredients meet. Sifting the dry ingredients is a small but vital step that ensures a light, airy texture instead of a dense biscuit.

Prep Time: 15 mins
Cook Time: 15 mins
Category: Dessert
Method: Baking
Cuisine: Southern American