Combine flour, sugar, baking powder, baking soda and salt. Using a pastry blender, cut in butter finely. In a separate bowl, combine sour cream and milk; add to dry mixture all at once, stirring with a fork to make a soft, slightly sticky dough. Gather into a ball.
On a lightly floured surface,knead dough gently about 8 times. Roll out or pat into an 8" round about 3/4" thick. Using a 3" round cookie cutter, cut out 6 rounds. Place on baking sheeet.
Glaze: Lightly brush top of shortcake with milk; sprinkle with sugar. Bake in a 425°F oven for 15-20 minutes or until baked through centre and top is golden brown.
To serve: Split shortcake biscuit in half crossways and top with slightly crushed and sugared strawberries (or raspberries, or blackberries) and whipped cream. Yum!!!

This recipe is from www.hortns.com
Use Nova Scotia fruit and vegetables, sweetened by deep rich soil and sea breezes.
For more recipes or a previous Recipe of the Week, look under individual vegetables in the "What We Grow" section of the Consumer Page. BACK TO CONSUMER PAGE