|Unsifted flour||2 Cup (32 tbs) (Pillsbury)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Baking powder||1 Tablespoon|
|Butter/Margarine / shortening||1⁄2 Cup (8 tbs)|
|Milk||3⁄4 Cup (12 tbs)|
|Eggs||2 , slightly beaten|
Preheat oven to 375Â° In mixing bowl, combine flour with sugar, baking powder and salt.
Cut in butter until crumbly
Combine milk and eggs.
Add to dry ingredients all at once; stir until all dry particles are moistened.
Spread dough in greased 9-inch round or 8-inch square pan.
Bake 25 to 30 minutes or until golden brown.
Serve warm, split and filled with sweetened fruit and whipped cream.
Or, cut into wedges or squares and split; fill and top with sweetened fruit and whipped cream.
Recipe may be halved using 3 tablespoons sugar.
Bake in greased 8-inch round pan 20 to 25 minutes.
Or, make 4 individual shortcakes.
For INDIVIDUAL SHORTCAKES, fill greased muffin tins 3/4 full.
Bake at 450Â° for 10 to 20 minutes or until golden brown.
With self-rising flour, omit baking powder and salt.