White-chocolate shortcake biscuits
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12 shortcake biscuits
* PLUS Baking Time: 12 minutes
, can substitute 1/2 cup toasted coconut
, at room temperature
Preheat oven to 425F (220C). Lightly coat a rimmed baking sheet with oil or line with parchment paper. Coarsely chop chocolate. In a large bowl, stir flour with sugar, baking powder and salt until evenly mixed.
Then, using your fingers, a fork or pastry blender, work in butter until crumbly. Pour in buttermilk. Using a wooden spoon, stir until almost mixed. Add chocolate and knead in, just until mixed.
Turn onto a floured counter. Divide dough in half. Gently pat each half into a circle about 1 in. (2.5 cm) thick. Cut each circle into 6 wedges for 12 in. total.
Place wedges on baking sheet at least 1 in. (2.5 cm) apart. Lightly brush with milk. Sprinkle with a little sugar, if you like. Bake in centre of oven until lightly golden, 12 to 15 min. Biscuits will keep well, stored in an airtight container, at room temperature, up to 1 day. They also freeze well.