2 cups sifted flour
3 teaspoons baking powder
¾ teaspoon salt
3 tablespons sugar
½ cup shortening
1 egg beaten
About ⅓ cup milk
Sift the flour, baking powder, salt and sugar together. Cut in shortening with two knives or pastry blender until the mixture is like coarse corn meal. Add beaten egg and enough milk to make a dough easily handled.
For a large shortcake, roll or pat dough into a round ½-inch-thick. Arrange in greased layer cale pan and bake in a 450 degree oven for 15-20 minutes.
For individual cakes, roll or pat dough into ½-inch thickness and cut into two to three inch rounds. Arrange an inch apart on greased baking sheet and bake 12-15 minutes.
Split hot biscuits and butter generously and put together with a generous filling of fruit, top with more fruit and whipped cream. There are unlimited choices of fillings - sliced or crushed strawberries, sweetened, crushed raspberries, sweetened crushed blackberries, sweetened sliced fresh peaches, sliced bananas and/or strawberries or raspberries, raspberries with sliced peaches, raspberries with diced oranges, raspberries with diced pineapple or sweetened applesauce with cinnamon or nutmeg.
