What Makes Shortcakes “Short”? “Short” is a pastry term for dough with a high proportion of fat to flour. The fat coats the gluten strands in the dough and “shortens” them, producing a rich, flaky biscuit. Pat out the dough and slice it for biscuit-style shortcakes or spoon it directly onto the baking sheet for drop-style shortcakes—the choice is yours.
By Nancy Krcek Allen.blog comments powered by Disqus