Biscuits – Shortcake

Sanitize all work areas, cutting boards, equipment and sinks used in the preparation of this recipe.

Combine cream, buttermilk and eggs into a stainless-steel bowl.

Whisk together until thoroughly combined and smooth.

Combine flour, sugar, baking soda, baking powder, salt and butter into the bowl of a stand mixer fitted with a paddle attachment.

Mix on medium speed until dry ingredients come together, and the butter pieces are pea-sized, about 1-2 minutes. Scrape down the sides and bottom of the bowl.

Transfer dry ingredients to a large stainless-steel bowl. Create a well in the center of the ingredients.

Carefully pour wet ingredients into the well.

Using gloved hands, fold wet ingredients into the dry.

Gently mix until ingredients are evenly distributed, being careful not to over work the dough. The dough should barely hold together.

Using a gray handled #8 vollrath disher, scoop dough into 5.75 oz portions, by weight.

Place demerara sugar into a small bowl.

Press each shortcake gently into the sugar to coat the top. Slightly flatten and shape each shortcake to 2.75" to 3" in diameter.

Place shortcakes onto parchment lined sheet trays, ensuring they do not touch. Cover and freeze overnight.

Once fully frozen, transfer to clean airtight food storage containers. Cover, label, date and store frozen.

BAKING

Place frozen shortcakes onto parchment lined sheet trays, no more than 12 per full sheet tray.

Place shortcakes into a preheated 350°F oven. Bake for 15 minutes.

Carefully rotate the pans to ensure even cooking. Continue baking until light golden brown around the edges, about 7-9 minutes.

Remove from the oven. Cool completely.

Transfer to clean airtight food storage containers. Cover, label, date and store for service.