Shortcake

Read more Comments & Reviews (10)

Comments & Reviews

• recipe Shortcake
  Steph Baltimore, MD 07-16-2009

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  Perfection

  Rated: 5 stars out of 5

  I also used the recipe from "The Dough Also Rises" rather than this recipe as written. ... http://www.youtube.com/watch?v=d3QuQSdjMVE&feature=related Amazing! Just the perfect amount of sweetness, and a lovely crispy crust of sugar and butter. Absolutely wonderful!Read more

• recipe Shortcake
  Jonathan Hampton, VA 05-30-2009

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  Review of the recipe as shown on Good Eats

  Rated: 5 stars out of 5

  The recipe listed is different than the one on "The Dough Also Rises" (which can be found on youtube). The recipe from the... show uses biscuit flour, not AP, has 1/3 cup of sugar on the "dry team", and uses a full cup of half and half or buttermilk. The recipe given on the show also lists 400F as the baking temperature. I made it with half and half because I was out of buttermilk. This shortcake was the best I've ever tasted. Very light and crumbly with the right amount of sweetness. Amazing.Read more

• recipe Shortcake
  Lamberth Mammoth Lakes, CA 03-13-2009

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  Really Good!!

  Rated: 5 stars out of 5

  This recipe is super good. I too used the 1/3 cup of sugar and baked them at 400. The only thing that I did differently (only... because I didn't have it) was used heavy whipping cream and milk combined, instead of the half and half. Since I am at a high altitude I added just under 1 cup of the liquid. They are really good already and I haven't even tried them with berries or whipping cream! Like another reviewer said, Betty Croker just isn't cutting it. Glad I tried this. This is all I am ever going to use! Yummy...Read more

• recipe Shortcake
  Deborah Southbridge, VA 01-03-2009

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  Fantastic Shortcake - Look no further

  Rated: 5 stars out of 5

  I followed the other reviewer's advice of 400 degrees, I added 1/4 cup of sugar. (Shortcake is like a biscuit and shouldn't... be too sweet but the 1/3 cup used by other reviewers would work fine too.) I sprinkle turninado sugar on top (of almost everything I bake) for a sugar crunch and sparkle so that gave it more sweetness. This is the only recipe I will use, it's wonderful, easy and takes no time to bake. It freezes well so you can take one out whenever you want a quick dessert. Thanks Alton, glad I tried your recipe first, it's the only one I'll need.Read more

• recipe Shortcake
  Elizabeth Littleton, CO 10-05-2008

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  Delicious!

  Rated: 5 stars out of 5

  I have been looking for a good shortcake recipe. The one in my Betty Crocker Cookbook wasn't doing it for me. This was... wonderful because it was light and crispy. Awesome! I did use the 1/3 c. of sugar and baked at 400--like the show.Read more

• recipe Shortcake
  DAWN Brunswick, ME 06-27-2008

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  If the Kids like it.....It's gotta be good

  Rated: 5 stars out of 5

  I did use 1/3 cup sugar and baked at 400 like someone else suggested and the results were YUMMY!!! The biscuit type... shortcake is nice and moist on the inside with a sweet light 'crust' on the outside from the butter and sugar. All 4 of my kids loved it and this is the recipie we will be using from now on....WAY TO GO ALTON!Read more