Strawberry Shortcakes

• 2 1/3 cups (290g) all-purpose flour
• 4 teaspoons (16g) baking powder
• 1/2 teaspoon (3g) baking soda
• 1/2 teaspoon (2g) coarse salt
• 6 tablespoons (70g) vegetable shortening, cut into pieces and chilled
• 2/3 cup (156g) milk
• 1 large egg and 1 large egg yolk, beaten
• (makes twenty-four 1 1/2 inch squares)
• 2 tablespoons (28g) unsalted butter, melted
• Coarse pink salt
• Slow-Roasted Strawberries (page 245)
• Vanilla Whipped Cream (page 184)

1. Put the flour, baking powder, baking soda, and salt in a food processor.
2. Pulse a few times to combine.
3. Add the shortening and pulse until the texture resembles fine crumbs.
4. Whisk the milk and beaten egg together and pour through the feed tube, hitting the pulse button until the dough comes together evenly.
5. Turn the dough out onto a lightly floured work surface and form into a square.
6. Wrap in plastic and refrigerate for at least 1 hour or up to 8 hours.
7. Set the oven rack in the top position.
8. Heat the oven to 450F or 425F on convection.
9. Line a baking sheet with a Silpat or parchment.
10. Flour the work surface lightly and roll the dough into a square about 1/2 inch thick.
11. Cut into twenty-four 1 1/2-inch squares and place on the baking sheet.
12. Brush the tops with melted butter and sprinkle with pink salt.
13. Bake until risen and lightly browned, 4 to 5 minutes, rotating the pan halfway through baking.
14. Serve the shortcakes warm, with the strawberries and vanilla whipped cream, and drizzle some of the berry maceration liquid on the plate.
15. You could replace the biscuits with refrigerator biscuits.
16. Brush them with an egg wash (an egg and an egg yolk beaten together) and sprinkle them with sugar and salt before baking.
17. Fresh berries or stone fruit is another option in place of the roasted berries.

flour, baking powder, baking soda, salt, vegetable shortening, milk, egg, unsalted butter, salt, strawberries, vanilla whipped cream

Taken from www.epicurious.com/recipes/food/views/strawberry-shortcakes-376779 (may not work)