INDIVIDUAL SHORT CAKES
2 cups all-purpose flour
½ teaspoon Arm & Hammer or Cow Brand Baking Soda
½ teaspoon salt
⅓ cup shortening
¾ cup sour milk or buttermilk (about)
Butter
Strawberries, crushed and sweetened
1. Sift, then measure flour. Sift again with the baking soda and salt.
2. Cut or rub in shortening until it is as fine as coarse corn meal.
3. Add enough sour milk to make a stiff dough. Turn onto a floured board. Knead slightly.
4. Roll ¼ inch thick. Cut with 3-inch floured biscuit cutter.
5. Place half of biscuits on ungreased baking sheet. Brush with melted butter. Place remaining biscuits on top to form a second layer. Again brush with melted butter. Bake in hot oven.
6. Break open and put fruit between and on top of layers. Garnish with whipped cream if desired.
Amount: 6 servings Temperature: 475° F. Time: 15 minutes