Rhode Island Shortcakes

• 1-1/2 cups white flour
• 1/2 cup Gray's Grist Mill johnnycake meal
• 3 tablespoons sugar
• 4 teaspoons baking powder
• 4 tablespoons cold unsalted butter, cut into 12 pieces
• 1 cup heavy cream

1. Preheat oven to 425 degrees.
2. Combine flour, cake meal, sugar and baking powder in bowl of food processor fitted with steel blade.
3. Pulse on and off to combine.
4. Add butter.
5. Pulse on and off 18 to 20 times to combine.
6. Empty into a mixing bowl and stir in cream with a fork, just until blended.
7. Turn out onto a pastry board and knead a few times.
8. Press into a square 1 to 1 1/4 inches thick.
9. Cut into 6 or 8 squares.
10. Place dough on a lightly greased cookie sheet and bake 15 to 20 minutes, until golden.
11. Cool 15 minutes before serving.

white flour, johnnycake meal, sugar, baking powder, cold unsalted butter, heavy cream

Taken from cooking.nytimes.com/recipes/4523 (may not work)