Rich and Tender Shortcakes with Strawberries and Whipped Cream
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Appears in Cook's Illustrated May/June 1997, America's Test Kitchen TV
For a light, rich, cakelike biscuit, add an egg and use just enough rich milk to bind the dough.
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WHY THIS RECIPE WORKS
When developing our strawberry shortcakes recipe, we decided to go with an egg-enriched biscuit, which, though still very much a biscuit, was finer-textured and more cakelike than other types we'd tried. While we wanted juiciness from the b...