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.