Tuesdays with Dorie: Tender ShortcakesJune 8, 2010 at 1:10 am | Posted in cobblers, crisps, shortcakes, sweet things | 33 Comments
My first job out of college was in finance. It kinda boggles my mind that I was able to get that job, and boggles it even more that I was able to stick with it for six years. Anyway, the guys who worked on the trading desk would size up and dole out nicknames to every new person who came through. Some were just goofy riffs on a person’s real name, some were looks or personality-based, some were funny and some were evil. Whether or not you liked the name you were rechristened with, you had to be prepared to answer to it because you were stuck with it for the rest of your time there. Thankfully, they liked me…my reddish hair and willingness to bring them baked goods earned me the nickname ”Shortcake.” From time to time I still see some of these guys, and they still call me Shortcake.
I had been planing to my namesake dessert this summer, even before Cathy of The Tortefeasor chose these Tender Shortcakes for TWD. I had originally wanted to use a recipe that incorporated buckwheat flour, because it sounded a little interesting and I’ve had a bag of buckwheat flour in the fridge for some time now. That’s easy enough to do with any recipe though, so I simply swapped out 25% of the AP flour in Dorie’s recipe for buckwheat flour.
I was a little nervous to make these shortcakes, because they are really biscuits afterall, and my last foray into biscuitdom was a bit of a personal letdown. These turned out much better, thankfully! And true to their name, they were so tender, I had to really be careful when splitting them in half. FYI, the recipe yielded more than I expected. I halved it, thinking it would make five shortcakes based on the serving amount listed, but I really got eight. That’s fine…R and I have no problem eating extra shortcakes with strawberries and cream.