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> Butte Creek Mill Berry Shortcake Recipe

Berry Shortcake

Makes rich, sweet biscuit-type shortcake.

Lightly brown 2 T. butter. Remove foam and add 2 T. oil, 1 egg, and 1/2 cup sour cream. Combine 2 cups Butte Creek Mill Muffins! Muffins! Mix with 1/2 tsp. baking soda and gently stir into pan with the butter mixture until moistened. Turn out onto lightly floured wax paper and gently knead (by folding over six times) to form a ball. Pat out to 3/4″ thick and cut with 2-3/4″ round cutter. Bake at 400 deg. 14 minutes until light brown. Makes 6 cakes.

Recipe from Butte Creek Mill