Buttermilk makes classic shortcakes that much more tender, with a little bit of tang that pairs perfectly with the sweet-tart flavor of fresh summer berries. The dough is easy to make, just know that to have supremely tender shortcakes, handle the dough as little as possible after you've added the buttermilk. So gently pat it for cutting and do not roll it out with a rolling pin.

Once baked, shortcakes are most commonly used by splitting them and layering in whipped cream and fresh ripe berries. If you choose to use them as a base for a sundae, or serve them you you might biscuits, with fresh butter and jam, that seems reasonable to me.

Out of buttermilk? No worries, you can make your own in a jiffy - see How to Make Buttermilk.

See Also

Blueberry Shortcakes

Raspberry Shortcakes

Strawberry Cornmeal Shortcakes

Ingredients

• 2 cups flour, plus more for shaping
• 2 Tablespoons sugar, plus more for sprinkling
• 1 Tablespoon baking powder
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon baking soda
• 6 Tablespoons very cold butter
• 1 cup buttermilk

• Prep Time: 10 minutes
• Cook Time: 12 minutes

• Total Time: 22 minutes
• Yield: 8 Shortcakes

Preparation

1. Preheat an oven to 450°F. Prepare a baking sheet by greasing it or lining it with parchment paper and set it aside while you make the dough.
2. Combine the dry ingredients (flour, sugar, baking powder, salt, and baking soda) in a large bowl or the bowl of a food processor. Stir or pulse to combine.
3. Cut the butter into small pieces and let them drop into the flour. Use a fork or your fingertips to work the butter into the flour mixture or pulse in the food processor until the mixture looks like cornmeal.

1. Stir or whirl in the buttermilk just to combine into a thick dough.
2. With heavily floured hands, turn the dough out onto a well-floured work surface. Use your still well-floured hands to pat the dough into a 1/2-inch thick disk (if cutting round shortcakes) or rectangle (if cutting square shortcakes). Cut with a biscuit cutter or simply use a knife to cut into even shapes - about 8 shortcakes.
3. Set the shortcakes on a the prepared baking sheet and sprinkle them with sugar. Bake until the shortcakes are just turning golden, about 12 minutes. Let cool to room temperature before using.

Shortcakes are best the same day you bake them.