Best Shortcake Biscuits Ever, for strawberry shortcake, raspberry shortcake, blueberry shortcake, peach/plum shortcake, or yum, the most under rated fruit in Canada, the apricot…apricot shortcake, OR for breakfast warmed up generously coated with butter and Lyle’s golden syrup, or as a late night snack smothered in lime curd and blueberry jam or Nutella, or spread on some warm dulce de leche, then ice cream and bananas ever so lightly sauteed in brown sugar, butter and a splash of rum, really, really good.

These biscuit are  good, easy versatile and perfect for a country-wide party on July 1, I love July, I love summer, I love vacations, I love Canada.

Shortcake Biscuits

2 1/2 cups unbleached, organic flour

1 tsp. baking soda

2 tsp. cream of tartar

1/4 tsp. salt

1/4 cup granulated sugar

1/2 cup cold butter, cut into little cubes

1/2 cup buttermilk *

1/2 cup yogurt *

Oven to 425 degrees F.

In a large bowl, combine the dry ingredients, mix well to distribute the basking soda. Using the tips of your fingers, gently cut in the butter until the mixture looks like coarse oatmeal.  Then add buttermilk and yogurt, quickly stir with a fork until the mixture comes together. Knead on a floured surface once or twice, then pat into a square, about a 1/2 inch square, and using either a sharp knife, or a pizza cutter (which is what I use) cut into evenly sized biscuits. On a greased or parchment-lined baking sheet, bake until golden brown, approx. 20 to 25 minutes. Yield: as many as you want, depending on the size, I usually get about 8 biscuits.

*No buttermilk, don’t stress, just use 1/2 cup milk and add a teaspoon and a half of good quality vinegar.

* I use vanilla flavored Greek yogurt.

Yes, these can be frozen, and NO, do not use margarine