Shortcake is a biscuit and fruit dessert popular in the early 1600s.
It’s more like a cobbler than a pie, but it’s much easier.
These biscuits are naturally sweet but not too sweet. They go great with a dab of preserves and a glass of milk.
Most people think making biscuits from scratch is a difficult chore. But really it’s not that bad.
I came across a recipe to use up all those gorgeous strawberries that were in season a few weeks ago. I decided to try it out but making a low-sugar version.
Making your own bread just seems to taste better. Also, you know exactly what’s in it. No dough conditioners or other stuff used to make commercial breads. And once you get the hang of it, you open up a whole new world of possibilities.
This recipe is a great use of frozen fruit. We used a berry medley in our version. But you could use any combination you like.
Baking powder uses baking soda with other compounds to create the same reaction, but once the food is exposed to heat.
Most people just think that it’s any style of deep dish pizza. But real Chicago pizza can be so much more.
Essentially, it’s a lemon flavored cake, all made from scratch, of course, topped with a lemon syrup that soaks into the cake. It makes this cake moist and full of lemon flavor.