Bo Friberg

Biscuit Dough for Strawberry Shortcake

Preparation info
  • Yield:

    16

    triangles, 3½ inches each
    • Difficulty

      Easy

Appears in
top 1000The Professional Pastry Chef
The Professional Pastry Chef

By Bo Friberg

Published 1989

  • About

Ingredients

  • 1 pound 6 ounces (625 g) bread flour
  • 1 teaspoo

Method

  1. Sift together the flour, salt, and baking powder. Mix in the poppy seeds. Cut the butter into small chunks and add it to the flour mixture. Cut the butter into the flour mixture until it is the size of peas.
  2. Stir the orange zest into the cream. Pour the cream into the flour mixture all at once and stir rapidly with your hand to form a soft dough. Take care not