Shortcake Drop Biscuits

My grandmother deGruyter would declare some summer evenings shortcake nights, and serve dinner-sized shortcake with the fruit of the season.  My mother didn’t, but my father told us often that his mother did.  I revived the custom.  With whole-wheat shortcakes and yogurt, it’s a healthy treat.

Shortcake Drop Biscuits

2 cups whole wheat flour
1 tablespoon brown sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/3 cup butter
3/4 cup milk (or beat an egg into 1/2 cup of milk)

Mix dry ingredients; add butter and cut in until the pieces are pea-sized.   Add milk and stir just until combined.  The dough will look uneven.  Drop onto cookie sheet.  Makes four large or eight small biscuits.

Bake for 15 minutes at 450°F.

Slice in half and layer with fresh fruit and yogurt.

Adapted from Delmar Robinson’s Appalachian Hill Country Cookbook.  He was long-time food editor for the Charleston Gazette.

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