The Finamore Shortcake

This is a tender round of not-too-sweet biscuit cake, with a buttery flavor and clean crumb. It’s named for my friend, cookbook editor Roy Finamore, who adapted this from a recipe of cooking teacher Helen Worth.

Serve this shortcake still warm from the oven (I prefer a single layer to the original double). Slather it with ripe berries or peaches and a little cream or vanilla ice cream, and let the flavors take you away.