This is a simple yet classy and delicious brunch dish or dessert. Pair these Shortcakes with fresh seasonal berries and fresh whipped topping! Recipe below!!!
Preheat oven to 425 degrees.
2 1/2 cups freshly milled soft wheat
1 tbsp baking powder
1 tsp salt
4 tbsp Sucanat
1 1/2 cups heavy (whipping) cream
3- 4 tbsp melted butter, optional
Whipped topping
Assorted berries
1. In a large bowl, whisk together flour, baking powder, salt, and sugar. Add cream and stir just until dough forms a soft ball.
2. Turn dough out onto a lightly floured work surface,. Using your hands, knead 2 or 3 times to form a smooth ball. Gently pat or roll dough into a circle about 1/2 to 3/4 inch (1 to 2 cm) thick. Using a biscuit cutter ot knife, cut into rounds or squares. Collect scraps, reroll and cut until dough is used up.
3. Arrange biscuits on baking sheet or preheated stone, spacing about 1 inch (2.5 cm) apart. Brush lightly with melted butter, if using. Bake in preheated oven for 10 - 12 minutes, until golden brown. Serve warm or at room temperature.
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