Cream Shortcake Biscuits

These drop biscuits are the best shortcake biscuits I've ever had. They look like big, golden macaroons and have a rich taste and tender, but sturdy, texture that hold up well to whipped cream and juicy fruit fillings. The bonus is they're quick and super easy to put together. They also make a great topping for cobbler. Makes 6 large biscuits

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup granulated sugar
1 1/2 cups chilled whipping cream

Position a rack in the top third of the oven and preheat the oven to 400F. In a large bowl, combine the flour, baking powder, salt, and sugar. Add the cream and quickly mix with a fork just until the dough comes together. It will look rough. Drop the dough by rounded 1/3 cupfuls in 6 mounds on an ungreased baking sheet. Sprinkle each biscuit with a pinch of sugar. Bake until golden brown, about 23 minutes. Cool slightly on a rack before splitting. Fill with berries or fruit and whipped cream.

Source of recipe: Lee

Cream Shortcake Biscuits